№ files_lp_4_process_3_109217
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Collection of workshop abstracts and session summaries presenting scientific and regulatory perspectives on fermentation-based bio-preservation in food production discussed by invited experts at the LABIP workshop held in Brugge in September 2021.
Year: 2021
Event: LABIP Expert Workshop “Bio-preservation through fermentation, a natural and sustainable process? Opportunities, Risks and Regulation”
Dates: 27–28 September 2021
Location: Brugge, Belgium
Document type: Workshop abstracts and programme
Organization: LABIP
Organising committee: Aat Ledeboer; Arjen Nauta; Bruno Pot; Esben Laulund; Patrick Boyaval; Sophie Legrain; Stéphane Duboux
Chair: Esben Laulund
Contributors: Christophe Chassard; Christoph Lacroix; Bernd van der Meulen; Jeroen Hugenholtz; Michael Callanan; John Leech; Beatriz Martinez; Michael Bom Frost; Peter Thoeysen; Herwig Bachmann
Subject: Food fermentation and bio-preservation
Keywords: fermentation; lactic acid bacteria; bio-preservation; food regulation; food safety; novel foods; microbial cultures
Fields: food science; microbiology; food law; biotechnology
Institutions represented: INRA; ETH Zurich; University of Copenhagen; Renmin University of China; Wageningen Food & Biobased Research; Munster Technology University; TEAGASC; NIZO
Purpose: discussion of opportunities, risks and regulatory aspects of fermentation in food production
Coverage: scientific perspectives on fermentation processes, regulatory frameworks, industrial applications, food safety and emerging trends
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