Project Details


Food fermentation has been used for millennia, but our knowledge on the impact of fermented foods on human health and the
possible role of gut microbiota in it is limited. Microbial consortia and fermentation processes are, hence, not designed for optimal
health outcomes. At the same time, fermentation technology represents a major opportunity to increase incorporation of plant-based
proteins in diets.
The multi-actor consortium HealthFerm brings together first-class researchers, food companies and dissemination partners to enable
the transition from traditional to sustainable grain-based fermented foods and diets that deliver health benefits to consumers by
Effective start/end date1/09/2231/08/26


  • Food Sciences
  • Food Biotechnology
  • nutrition
  • Dietetics
  • public health
  • Microbiology

Flemish discipline codes in use since 2023

  • Food sciences and (bio)technology not elsewhere classified


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