Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems Vrije Universiteit Brussel
Interdisciplinary Historical Food Studies, Industrial Microbiology, Belgian-Argentinean Research Consortium on Fermented Foods and Beverages, Flanders Research Consortium on Fermented Foods and Beverages, Department of Bio-engineering Sciences
Aims at the improvement of the naturalness and quality of the human diet via functional microbial metabolites and functional starter cultures.