Fermented foods: Products of science and craftsmanship

Research output: Book/ReportInaugural speechPopular

Abstract

Inaugural lecture upon taking up the post of Personal Professor of Food Microbiology at Wageningen University on 11 June 2015. 'Microbial cultures deliver the typical characteristics of fermented food products through their metabolic activity, by secretion of enzymes in the food matrix and by their particular growth and survival behaviour. Knowledge of the structural complexity and population dynamics provides explanations for compositional stability and overall performance of such cultures. Especially, insight into microbial interactions delivers new design rules for robust composite starter cultures with predictable and desirable industrial performance.'
LanguageEnglish
Place of PublicationWageningen
PublisherWageningen University, Wageningen UR
Number of pages20
ISBN (Print)9789462573710
Publication statusPublished - 2015

Fingerprint

Food microbiology
Population dynamics
Starters
Enzymes
Composite materials

Keywords

  • fermentation
  • microorganisms
  • food microbiology
  • fermented foods
  • fermentation products
  • public speeches

Cite this

Smid, E. J. (2015). Fermented foods: Products of science and craftsmanship. Wageningen: Wageningen University, Wageningen UR.
Smid, E.J. / Fermented foods : Products of science and craftsmanship. Wageningen : Wageningen University, Wageningen UR, 2015. 20 p.
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Smid, EJ 2015, Fermented foods: Products of science and craftsmanship. Wageningen University, Wageningen UR, Wageningen.

Fermented foods : Products of science and craftsmanship. / Smid, E.J.

Wageningen : Wageningen University, Wageningen UR, 2015. 20 p.

Research output: Book/ReportInaugural speechPopular

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Smid EJ. Fermented foods: Products of science and craftsmanship. Wageningen: Wageningen University, Wageningen UR, 2015. 20 p.