Fermented foods have a long history of consumption and are known for their unique flavours, textures, and potential health benefits. This session will provide an overview of the state of fermented foods, examining the scientific evidence supporting their potential role in promoting gut health, immunity, and overall well-being.

What scientific evidence supports the health benefits of fermented foods and how can fermented foods be incorporated into a healthy and balanced diet, not to mention for individuals with specific dietary restrictions? How do fermentation processes affect nutritional content, taste, and shelf life? How do we effectively address the challenges related to safety and quality of fermented food, such as the control of microbial growth, spoilage prevention and foodborne illness minimisation?

Moderator: Paula Álvarez Ameijeiras, Business Development Director, Darwin Bioprospecting Excellence