Food biotechnology: controlling fermentation to create local value

Fermentation can support preservation and processing of local raw materials when hygiene, parameters and reproducibility are controlled.

A biological process to control

Microorganism choice, temperature, time, pH and raw materials directly influence the final product.

A small plant improves quality by documenting recipes, cleaning, control points, batches and acceptance criteria.

Product development should start from a customer need and include packaging, shelf life, cost and food-safety compliance.