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Improvement of the Nutritional Profile of Foods through Fermentation

18_10_18_05_01_SFF10

‘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.

Project Information

Previous Projects

Functional Nutritional Biology

URL for direct access

agroscope.ch/18-10-18-05-01/?lang=en

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