Characterisation of Fermented Grain-based Raw Materials and Foods : Analytical Methods from the Healthferm Project

Food fermentation is a complex yet highly relevant topic in food science today and is very likely to remain so for years to come. It is a technology that can enhance the sensory attributes, health-related properties, and shelf life of a wide variety of foods. Typical of food fermentation processes is that they induce numerous changes in the raw material or food matrix, including various (bio)chemical conversions of food constituents. To fully unlock the potential of plant-based food fermentation processes, a robust analytical toolbox, specifically developed for fermented raw materials and foods, is essential.

This edited volume, written by leading experts in the field of food science and fermentation technology and one of the outcomes of the Horizon Europe project HealthFerm, offers a comprehensive collection of chemical analytical methods, each in its distinct way suited for the characterisation of fermented plant-based raw materials and food products.

Arno G.B. Wouters is associate professor in Food Chemistry at the Laboratory of Food Chemistry and Biochemistry of KU Leuven and deputy work package leader in the Horizon Europe project HealthFerm.

Yamina De Bondt is postdoctoral researcher at the Laboratory of Food Chemistry and Biochemistry of KU Leuven and part of the management team for the Horizon Europe project HealthFerm.

Kati Katina is full professor at the Department of Food and Nutrition at the University of Helsinki and is work package leader in in the Horizon Europe project HealthFerm.

Christophe M. Courtin is full professor in Food Biochemistry at the Laboratory of Food Chemistry and Biochemistry of KU Leuven and coordinator of the Horizon Europe project HealthFerm.