PIMENTO - Promoting Innovation of ferMENTed fOods
Abstract
Present in all European diets, fermented foods (FF) hold a strategic place due to the benefits they offer in terms of nutrition, sustainability, innovation, cultural heritage and consumer interest. The potential of FF for improving human health but also driving food innovation and local production in the next decades has become highly relevant. The challenge is therefore to federate the scientific community and other key stakeholders working on FF. We want to collectively advance scientific evidence of their health benefits, building a benefits/risk approach in order to promote multi-modal innovation and respond to the expectations of different European communities. The long-term goal of PIMENTO is to place Europe at the spearhead of innovation on microbial foods, promoting health, regional diversity, local production at different scales, contributing to economical and societal development as well as food sovereignty. https://www.cost.eu/actions/CA20128/
keywords fermented food human health European network innovation
Publikationen
Project staff
Johanna Burtscher
Ass.Prof. Dipl.-Ing. Dr. Johanna Burtscher
johanna.burtscher@boku.ac.at
Tel: +43 1 47654-75456
BOKU Project Leader
08.11.2021 - 07.11.2025
Konrad Domig
Univ.Prof. Dipl.-Ing. Dr.nat.techn. Konrad Domig
konrad.domig@boku.ac.at
Tel: +43 1 47654-75453
Sub Projectleader
08.11.2021 - 07.11.2025