New frontiers for diet. ICOFF's research on food fermentations
By Matteo Vegetti
ICOFF develops joint research projects with some of the most important players in the (local), national and international food and pharmaceutical sector, with the aim of creating more sustainable, healthy and nutritious food, and functional microorganisms. All this thanks to fermentation, an ancient technique that has been revisited and refined with the most advanced biotechnologies. ICOFF aims to emerge as a pioneer in innovative and precision food fermentations, contributing to the development of new sustainable and healthy solutions for the food and pharmaceutical industry.
The International Centre on Food Fermentations is directed by Prof. Raffaella Di Cagno, a food microbiologist and head of the Micro4Food platform.
Related people: Raffaella Di Cagno, Marco Gobbetti