Development and optimization of fermentation processes
R&D
Fermentation is one of the oldest food preservation techniques, but it is also a way to enrich a food product with functional properties beneficial to health. For this reason, even today, it is widely used in the industrial field.
This biotechnology, if conducted in a controlled manner, allows the production of products with specific organoleptic and functional characteristics, which can be utilized in the fields of food, cosmetics, nutraceuticals, and veterinary.
Thanks to our multidisciplinary team, we are able to:
- Design the experimental fermentation plant, both at lab and pilot scale;
- Guide the selection of the bacterial strain based on the desired effect;
- Develop and optimize fermentation protocols based on the identified matrix;
- Chemical-physical characterization and evaluation of the functional properties and biological efficacy of the fermentates.
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