Food Cultures and Biotransformation

Research Focus

• Application of microorganisms and enzymes to a broad variety of fermented foods.
• Selection, identification and production of novel starter cultures, probiotics and postbiotics 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 microorganisms.
• Bioconversion through fermentation of food waste streams and co-products to generate high-value food products.
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