Activity: Talk or presentation › Oral presentation › Academic
The popularity of fermentation and fermented food products in general is increasing over the past 10 years. This is not surprising since fermentation and fermented products is perceived as healthy, traditional, and wholesome. However, to fully harness the potential of fermentation and fermented products to address challenges related to sustainability, health improvement, and wholesomeness of food products, we need develop a systematic method to screen for potential new applications. In this talk, we will describe how the application of combinatorial approaches and robotics technology for innovating fermentation and fermented food products could serve as a potent discovery platform and innovation tool. We will highlight the use of high throughput screening systems towards a systematic, cost-effective method. Specific high throughput screening systems towards specific food functionalities such as texturizing, flavor (aroma) and natural preservation will be discussed. In addition, the use of combinatorial approaches for innovating fermented food products will be described. Furthermore, practical and operational discussion relating to data handling and the potential use of informatics will also be described. This talk will be important for food scientist, microbiologists, analytical scientists and food developers interested in innovations relating to fermentation and fermented products.