This publication follows and analysis the proces in the region Westerkwartier in the Netherlands in their effort to built a whole new regionale food chain. In this report there is a remarkeble role for the knowledge instutions on vocational and applied level.
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Moral food lab: Transforming the food system with crowd-sourced ethics
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In the production of fermented foods, microbes play an important role. Optimization of fermentation processes or starter culture production traditionally was a trial-and-error approach inspired by expert knowledge of the fermentation process. Current developments in high-throughput 'omics' technologies allow developing more rational approaches to improve fermentation processes both from the food functionality as well as from the food safety perspective. Here, the authors thematically review typical bioinformatics techniques and approaches to improve various aspects of the microbial production of fermented food products and food safety.
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