Biotransformation of brewers' spent grain: increased functionality for novel food applications. Page dedicated to our activities and more (SUSFOOD ERA-Net)
Run for it!
Just one week until the deadline (1 February) to Submit Your Abstract or Apply for a Congress Attendance Grant to #FEMS2023. Reconnect with 1000s of peers from the microbiology community: convene, continue, converse, create, & cross borders!
https://t.co/8dsZ3D5L1L
What food from beer waste would you like to go with your pint? By Kamaljit Moirangthem, Rossana Coda & Dilip Rai @BSG_BioBev @teagasc@helsinkiuni https://t.co/JmG9oZbGea
Bioplastic from fermentation of wasted bread in... seawater. Our last research, released today. #sapienza#uniba
Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater https://t.co/BymT8tMlYv
.@VTTFinland, DSM, DIL German Institute of Food Technologies, @helsinkiuni and ABP Beef have launched a #research project aimed at utilizing sunflower press-cakes as protein ingredient to develop sustainable and tasty meat alternatives🌻 #food#bioeconomy https://t.co/YxXCx2lV3d
🦠#Microorganisms often get a bad reputation, but they’re an essential part of life & the #foodsystem.
Microbial communities play a key role in food safety & security but are also vital to food waste decomposition & recycling processes once we learn how to manage them well. 🗑️♻️
Tonight in Brussels, the colours of the Ukrainian flag light up EU buildings.
A symbol of our solidarity. Friendship. And steadfast support.
The EU stands with Ukraine and its people.
#StandWithUkraine🇺🇦🇪🇺
It's #WorldPulsesDay! 🌱
Did you know that #pulses are great both for your health and for the environment? Why?
✅They are low in fat and sodium, but full of vitamins like folate.
✅They also have a small water footprint and can even improve soil fertility.
So nice to see Prabin and Michela presenting Funbrew results on dextran and antioxidants at the Miffi conference :) Good luck! 🍺🍞🔬
#MiFFI2021@susfood_eranet
Are you interested in food processing, new raw materials, resource efficiency and consumer behaviour?
➡️ sign up for our stakeholder's workshop https://t.co/vsviC4Uza0
To get an overview of the work achieved we invite you to watch the project videos: https://t.co/pDcTIfTvDU
Today is the #InternationalCoffeeDay! ☕ It has been reported that over 50 yeasts and bacteria species are involved in coffee fermentation 🦠 where they are important for the degradation of mucilage. #OnThisDay remember to thank microbes for your coffee!
💡Are you interested in food processing, new raw materials, resource efficiency and consumer behaviour?
📢Join our stakeholders workshop and get informed about the progress made by the SUSFOOD2 co-funded projects and explore the next steps. https://t.co/Hh8RaC5U6n
📆27 October