Practices and representations related to fermented plant-based food in Europe: from traditional uses to contemporary innovations.

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PhD :
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Preview :
HealthFerm is a European research project investigating innovative pulse and cereal-based food fermentations together with the health effects and consumer perception of novel fermented foods. Within this project, Maxence Blanchet’s PhD. project aims at exploring the relation to fermented food products in a global manner, including practices, representations and values. It includes traditional practices as well as contemporary innovations. The target includes all European countries, with a focus on France, Sweden and Romania with an in-deep qualitative approach.
Supervisor :
Armando Perez-Cueto, Umeå University / Maxime Michaud, Institut Lyfe Research and Innovation Center.
Partners :
Horizon Europe Programme of the European Union

Institut Paul Bocuse

Château du Vivier - Ecully - France
Tel: +33 (0)4 72 18 02 20

20, place Bellecour - Lyon - France
Tel: +33 (0)4 78 37 23 02

Contact

Raphaëlle Mouillefarine
Partnerships Development
Send an email
+33 (0)4 26 20 97 63

PhD Student

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