Category: Risk assessors

The Role of Lactic Acid Bacteria in Food Fermentation 

The Role of Lactic Acid Bacteria in Food Fermentation 

The unique flavours, textures, and health benefits of fermented foods like yogurt, sauerkraut and sourdough bread come from a community of microorganisms that transform regular ingredients into something special. Among the key players in this process are lactic acid bacteria. So, what exactly are lactic acid bacteria, and how do they work? The DOMINO project […]

DOMINO Case Study: Advancing Fermentation Sciences with Table Olives

DOMINO Case Study: Advancing Fermentation Sciences with Table Olives

Harnessing the power of microbes to enhance the health, quality, and functionality of fermented foods lies at the core of the DOMINO project. This innovative and scientifically robust approach is paving the way for designing better food products tailored to the evolving needs of our food systems. In this case study, DOMINO partner, the University […]

Celebrating World Microbiome Day 2024

Celebrating World Microbiome Day 2024

This year to celebrate #WorldMicrobiomeDay, we are sharing some resources from the DOMINO project and its collaborative initiatives! The theme of 2024 was “Feed your microbes – How diet shapes your gut microbiome”. Dive in to the information below to learn more about how microbiomes play an important role for our health and everyday lives. […]