Fermented foods are consumed in Europe and across the globe. Especially in the past decades, fermented foods have been hailed for their nutritional and perceived health benefits. Yet little is known about the impact of fermentation on human health or how fermentation can be leveraged to enhance the use of sustainable plant-based raw materials. The EU research project HealthFerm, a collaboration of 22 partners from across Europe, will shed light on this forward-looking topic. Funded through the European Union’s Horizon Europe Framework Programme for Research and Innovation and the Swiss government, the project has a budget of EUR 13 million and duration of four years (2022-2026). HealthFerm is coordinated by the KU Leuven, Belgium, and the consortium kicks off its activities today. University of Helsinki is active in WP 1 (Microbial screening) and WP2 (Fermentation technology).Contact persons at UH are Kati Katina and Rossana Coda.
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