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Harnessing the power of fermented foods as bioactive delivery systems
Working with a local artisan cheese producer our team at the University of Reading applied a molecular phenotyping approach to characterise different cheeses; not just as a fermented food, but as a structurally and functionally organised dynamic bioactive delivery matrix. -
Fermented Food Microbiology Researcher in Mohali, India Receives 2024 Gregor Reid Award for Outstanding Scholars in Developing Nations
ISAPP’s board of directors is happy to announce the 2024 winner of the Gregor Reid Award for Outstanding Scholars in…
