The project is divided into six work packages over the projects 4 year period.
Read more about the work packages here:
1. Value Chain analyses and contextual framing
2. Establishment of bio-banks and methodologies for preservation of microbiological cultures
3. Optimization of microbial cultures, fermentations and processing parameters
4. Implementation of starter cultures at SMEs
5. New business opportunities for production and commercialization of fermented food
6. Management, dissemination, uptake of project results and IPR issues