TOn the first edition of the International Conference on Fermented Foods (ICFF), for 4 days, over 300 exponents of the scientific and industrial world from all over the world gathered to discuss how traditional fermentation processes can influence the nutrition of the future.
Fermented foods, from bread to cheese, from kombucha to kimchi, they are experiencing a real renaissance. Thanks to their positive effects on health, sustainability and food safety, they are increasingly at the center of modern food research.
Marco Gobbetti. Vincent Mauroit. Cover images
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