Course

Food Fermentation

6th edition
The course Food fermentation covers a wide range of microbial and enzymatic processes involved in food and ingredient fermentation to achieve desirable characteristics such as prolonged shelf-life, improved safety, attractive flavour, nutritional enrichment and promotion of health.

Organised by The Graduate School VLAG, in co-operation with Food Microbiology Laboratory of Wageningen University and Research
Date

Mon 11 February 2019 until Thu 14 February 2019