Improvement of the Nutritional Profile of Foods through Fermentation


‘Fermentomics’ – a unique field of research:

  • The nutritional profile of foods – using dairy products as model – is linked with the human metabolic response with the help of the foodomics and nutrigenomics analytical tools.
  • With over 10,000 bacterial strains, the Liebefeld Strain Collection is used to modify the nutritional profile of dairy products with fermentation, thereby increasing their added value.
  • Objective nutritional information is collected in the literature in order to specifically incorporate fermented foods in the Swiss food pyramid.

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