CORDIS Project
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This project focuses on improving the safety and quality of traditional fermented foods by identifying and controlling microorganisms that produce biogenic amines. The goal is to minimize health risks associated with these compounds, enhancing the competitiveness of local food industries.
Food fermentations are among the traditional industries that have a long standing history worldwide.
In spite of great technological advantages, much of the industry is still based on traditional, experienced-based techniques that are strongly rooted in specific geographic regions.
In food fermentations, consortia of microorganisms are essential to the process, and determine the characteristics of the end products.
They also are responsible for the production of biogenic amines (BA) that may cau…
Partner organizations (coordinator is shown above), with normalized type and CORDIS activity type. Guests see up to 4 partners.
France, BORDEAUX CEDEX
Type: University / higher education
Activity type: Higher or Secondary Education Establishments
France, Dijon Cedex
Type: University / higher education
Activity type: Higher or Secondary Education Establishments
SME: No
Italy, Foggia
Type: University / higher education
Activity type: Higher or Secondary Education Establishments
SME: No
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