Nutritech - Rethinking the Food Chain

Special issue of Food Microbiology - Cereal Fermentation for Future Foods has been published

17.12.2013 7:44


V International Symposium on Sourdough – Cereal Fermentation for Future Foods, took place in Helsinki 10–12 October 2012. The special issue of Food Microbiology features some of the themes presented and discussed in the meeting. The title "Cereal fermentation for future foods" strives for an outlook on the potential of starter cultures to develop new foods for the demanding consumer. This demands building on both traditions and cutting-edge knowledge of lactic acid bacteria and the cereal biopolymer matrix. The special issue is edited by Professor Kaisa Poutanen (VTT) and Assistant Professor Kati Katina (University of Helsinki).

The issue is available electronically:

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