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Fermented Foods

Research Focus

  • Application of micro-organisms and enzymes to the manufacture of fermented foods. cheese
  • Selection, identification and production of novel starter cultures of commercial interest.
  • Investigating approaches to control and modulate the key sensory properties of fermented foods.
  • Demonstration of the natural health benefits of fermented foods and application of novel approaches to enhance such benefits.
  • Microbial-biotransformation: production of active metabolites by industrially important organisms