CORDIS Project
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HealthFerm focuses on enhancing the health benefits of fermented foods by studying the interactions between fermentation microbiomes and human gut health. The project aims to develop sustainable grain-based foods that incorporate plant-based proteins while promoting consumer acceptance and understanding of these produc…
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…
KATHOLIEKE UNIVERSITEIT LEUVEN
Partner organizations (coordinator is shown above), with normalized type and CORDIS activity type. Guests see up to 4 partners.
Finland, HELSINGIN YLIOPISTO
Type: University / higher education
Activity type: Higher or Secondary Education Establishments
SME: No
Denmark, Kobenhavn
Type: University / higher education
Activity type: Higher or Secondary Education Establishments
SME: No
EURICE EUROPEAN RESEARCH AND PROJECT OFFICE GMBH
Germany, St Ingbert
Type: SME
Activity type: Private for-profit entities (excluding Higher or Secondary Education Establishments)
SME: Yes
Italy, Bolzano
Type: University / higher education
Activity type: Higher or Secondary Education Establishments
SME: No
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