Prof. Dr. Raffaella Di Cagno

University of Bolzano

Full professor of Food Microbiology at the Free University of Bolzano. Director of the International Center of Food fermentations. Author of 253 articles, 17,951 citations and indexh of 78.

Presentation:
The infinite fermentation potential: an ancient biotechnology for our great future

Key Points:
• Fermentation is low cost, sustainable, green and usable for food waste recycling.
• Fermentation is pivotal for improving human nutrition and health.
• Fermentation is versatile to innovation.
• The metabolic and functional labyrinth followed by microorganisms during plant foods fermentation.
• Precision fermentation to design targeting biomolecules