Fermented food symposium

Citation

(2009), "Fermented food symposium", Nutrition & Food Science, Vol. 39 No. 5. https://doi.org/10.1108/nfs.2009.01739eab.001

Fermented food symposium

Article Type: Food facts From: Nutrition & Food Science, Volume 39, Issue 5.

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Fermented foods are not only important sources of preserved nutrients but also have great potential in maintaining health and preventing diseases. Traditional fermented foods can serve as functional foods when eaten for specified health purposes, because of their content of one or more nutrients or non-nutrient substances that can confer health benefits.

Although already used for thousands of years in human nutrition, it is today that the health promoting functionality of fermented foods becomes more and more in the focus of scientific and public interest. It is the purpose of the symposium to highlight the role and functionality of dali, kefir, yoghurt, cheese, miso, natto, tempeh, kimchi, sauerkraut, sourdough, bread drink, shubat, doenjang, gundruk, kombucha, ogi and other indigenous fermented foods and non-alcoholic fermented beverages.

Expert scientists and researchers present their findings and visions about fermented foods as functional foods of the past, present and future.