Micro4Food Research Areas Food Fermentations The research on food fermentations aims to exploit the potential of autochthonous microorganisms to ferment traditional matrices (e.g. milk, cereals, fruit and vegetables) and unconventional substrates (e.g. pseudo-cereals, medicinal plants, legumes, and agri-food by-products) with the final goal to develop new fermented products with improved … Continue reading About us