Recycling of agricultural and food side streams as well as relying more on local, underutilized crops will have a fundamental role in the future food industry. To meet the requirements for a more sustainable and secure food chain, different strategies should be implemented. This workshop will explore how microbes and fermentation biotechnology can modify and improve different substrates, provide valuable compounds, and create novel ingredients for the next generation food systems.

Chair: Rossana Coda, University of Helsinki, Finland