HealthFerm——创新的豆类和谷物基食品发酵促进人类健康与可持续饮食——Kristof Brijs（鲁汶大学）.pdf

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1、Innovative pulse and cereal-based food fermentations for human health and sustainable dietsHealthFerm.euThe HealthFerm projectFermented foodsMarco et al.,2021,The International Scientific Association for Probiotics and Prebiotics(ISAPP)consensus statement on fermented foodsFermented foods and bevera

2、ges are“foods made through desired microbial growth and enzymatic conversions of food components”.Sensory CharacteristicsThe positive effects of fermented foodsFood StabilityFood SafetyPerceived health-benefitsChallenges of plant-based foods Low mineral bioavailability Low levels of vitamin B12 Anti

3、-nutritional factors Low solubility of plant proteins Poor techno-functionality of plant-based ingredients Off-flavours Food structure and textureSpontaneousfermentation processesRationally designedfermentation processesAnimal-based dietsPlant-based dietsTowards more sustainable healthy diets23 PART

4、NERS10 COUNTRIES13.1 MIO BUDGET48 MONTHDURATIONCoordinator:The HealthFerm projectHealthFerm aims to enable an evidence-based transition in society and industry from traditional to sustainable plant-based fermented foods and diets that deliver health benefits to consumers by designThe HealthFerm obje

5、ctive85.000 unique visitors on website since project start(between 2.500 and 6.800 unique visitors per month in 2024)3 webinars(Health aspects of FF,Consumer survey,Sourdough production)1 Summer school&1 PhD WorkshopFacts&Figures 20244 publications25 international conferences attended since project start2 events with Stakeholder Board(Yearly recap&Consumer survey presentation)3.200 followers in LinkedIn communityCommunication&Dissemination&ExploitationInnovative pulse and cereal-based food fermentations for human health and sustainable dietsHealthFerm.euThe HealthFerm