Traditional fermented foods to promote food and nutrition security in Africa. Entrepreneurship, value chains, product development and microbial ecology in Zambia, Zimbabwe and Benin (FermFood)

Project: Staff

Project Details


This project targets the promotion of food and nutrition security in Africa by ameliorating the quality and use of traditional fermented foods by strengthening the connected local value chains through fostering women entrepreneurship. The core disciplines in this project are food technology, microbial ecology and business development with links to fields of human nutrition and gender studies. Our specific objectives for each of the selected fermented products are: (1) upgrading of traditional processing, (2) generalising and exploiting functional properties to maximize human nutrition benefits, (3) fostering women entrepreneurship and (4) interdisciplinary integration.

INREF project
Effective start/end date1/05/191/05/26