Fermented foods

This course aims to equip students with the skills related to the definition of fermented foods, with specific insights into their properties, as well as the effects of their consumption on the modulation of gut microbiota. It will address the European Union regulatory framework, with a particular focus on safety considerations. The course will also highlight the potential of fermentation processes in enhancing sustainability and reducing food waste. Particular attention will be given to specific fermented foods encompassing the main area of food industry: dairy, bakery, fermented vegetables, soft drink. By the end of the course, students will have acquired fundamental knowledge of the key microbiological aspects of fermented foods. Additionally, the course will showcase current research efforts aimed at developing novel fermented products that align with modern consumer trends and sustainability challenges.

By the end of the course, students will be able to:
· Understand the role of fermentation in preserving and enhancing food matrices.
· Analyze the effects of fermented food consumption on gut microbiota modulation.
· Comprehend the key metabolic processes involved in fermentation and recognize potential challenges.
· Manage and critically assess fermentation processes applied to various food matrices.