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Inaugural lecture: omics in food fermentation processes, tradition meets technology

Thursday, 10 October, 2019 - 17:30
Campus: Brussels Humanities, Sciences & Engineering campus
Faculty: Wetenschappen en Bio-ingenieurswetenschappen
Building I
Auditorium I0.02
Evening Lecture

For centuries, perishable food products are fermented primarily for conservation purposes. Even since other conservation techniques are available, fermented foods are produced because of their desired organoleptic properties. Using microbiological techniques, the microorganisms performing the fermentation processes have been identified as species of lactic acid bacteria, acetic acid bacteria, coagulase-negative staphylococci, yeasts, etc. In recent years, high-throughput DNA sequencing technologies allow to investigate food fermentation processes in a much greater detail, and this for the whole microbial fermentation ecosystem in which all species act together as well as for single microbial species involved in the fermentation processes. This knowledge contributes to the understanding and improvement of the fermentation processes and the products obtained by applying well-selected functional starter cultures. Examples will be given on cocoa bean fermentation and water kefir.

The inaugural lecture will be followed by a reception at 18h30 in the Atrium of Building I.

Please confirm your attendance before October 1, 2019
Attachment: 
PDF icon inaugurale_les.pdf