Innovative and precision food fermentation

Managing and guiding innovative fermentation processes aimed at: (i) recycling of by-products and food waste and valorisation of alternative raw materials; (ii) the diet-human axis; and (iii) development and optimisation of innovative processes and products. In detail, the activities include the organisation of laboratory use and support in the management of the following processes - ad hoc selection of starters on the basis of metabolic capacity and pro-technological properties; - modelling and assembly of the microbiome to realise tailor-made fermentations also by means of omics techniques; - optimisation of fermentation protocols for the development of prototypes and their microbiological, biochemical, nutritional, sensory and functional characterisation; - Assessing the potential of lactic acid bacteria, yeasts and other microbial groups for the development of ad hoc fermentation processes...