Innovative and precision food fermentation

Management and support of innovative fermentation processes aimed at the valorization and recycling of food by-products, the use of alternative raw materials, and the development of products and processes with high nutritional value. Activities include the organization and management of laboratory use, the selection of starter cultures based on metabolic and technological properties, microbiome modelling, and the optimization of fermentation protocols. Responsibilities also include the microbiological, biochemical, nutritional, and sensory characterization of products; the assessment of the potential of lactic acid bacteria, yeasts, and other microorganisms for the development of ingredients and supplements enriched in biogenic compounds; chemical analyses by HPLC and GCMS; cultivation, isolation, sequencing, and data processing... (see call)