Suan cai — Chinese fermented cabbage — is the tangy heart of hotpots and soups. Probiotic, preserved, and full of umami. 🥬 #SuanCai#FermentedFoods#ChineseCuisine
Pickled cucumbers are more than a crunchy snack — lacto-fermented varieties are rich in probiotics and natural flavour. 🥒 #FermentedFoods#Pickles#HealthySnacks
Amasi is a South African fermented milk with deep cultural roots and serious gut-health benefits. Tangy, creamy, and packed with probiotics. #Amasi#FermentedFoods#AfricanCuisine
Spicy, tangy, and probiotic-rich — kimchi is Korea’s iconic fermented vegetable dish. Add flavour *and* function to your plate. 🌶️ #Kimchi#FermentedFoods#KoreanCuisine
Not just delicious — cheese is fermented food! From cheddar to camembert, cheese owes its flavour, texture, and preservation to microbial magic. #Cheese#Fermentation#FoodScience
Kefir is a fizzy, tangy, protein-rich powerhouse of probiotics. Fermented with kefir grains, it’s one of the most diverse dairy ferments for gut and immune health. #Kefir#Probiotics#FunctionalFoods
Partner Spotlight: GOe Tech Center – Basque Culinary Center
Based in San Sebastián, #GOe Tech Center @wearegoe is the world’s first technology centre dedicated to gastronomy.
In #FlavourFerm, they bridge culinary practice, sensory science and social acceptance. 🇪🇸
Crunchy, sour, and packed with probiotics — sauerkraut is Europe’s classic fermented cabbage. A staple of gut-friendly cuisine. 🥬 #Sauerkraut#FermentedFoods#GutHealth
Ever tried *viili*? This Finnish fermented milk is stretchy, silky, and full of good microbes. A fermented food with texture as unique as its taste. #Viili#FinnishFood#Probiotics
Mild, thick, and fermented with mesophilic cultures — filmjölk is Sweden’s smooth contribution to gut-friendly breakfasts. Tart like yoghurt, but uniquely Nordic.
#Filmjölk#SwedishFood#Fermentation
Labneh — strained yoghurt turned into a creamy, tangy spread — is a fermented gem of Middle Eastern cuisine. Spread it, dip it, love it.
#Labneh#Fermentation#MiddleEasternFood
Meet the AIT team:
👩🔬 Elizabeth Rettedal – WP4 lead, bioinformatics for flavour
💻 Livio Antonielli – machine learning & data integration
🔬 Cintia Mayr – plant & fermentation microbiomes
📊 Francisco Cerqueira – automated literature-mining pipelines
Meet the AIT team:
👩🔬 Elizabeth Rettedal – WP4 lead, bioinformatics for flavour
💻 Livio Antonielli – machine learning & data integration
🔬 Cintia Mayr – plant & fermentation microbiomes
📊 Francisco Cerqueira – automated literature-mining pipelines
WP4 goals:
1️⃣ Build a knowledge database on microbiomes & taste
2️⃣ Develop a bioinformatic pipeline predicting sensory properties using microbiome, metabolome & sensory data 🧬
WP4 goals:
1️⃣ Build a knowledge database on microbiomes & taste
2️⃣ Develop a bioinformatic pipeline predicting sensory properties using microbiome, metabolome & sensory data 🧬
🌱 Flavour is a major barrier to sustainable food choices — if it doesn’t taste good, people won’t switch.
🇦🇹 AIT Austrian Institute of Technology is addressing this in #FlavourFerm by leading WP4 on the microbiome & flavour of plant-based fermentation products 🍽️
🌱 Flavour is a major barrier to sustainable food choices — if it doesn’t taste good, people won’t switch.
🇦🇹 AIT Austrian Institute of Technology is addressing this in #FlavourFerm by leading WP4 on the microbiome & flavour of plant-based fermentation products 🍽️