Fermentation of milk and plants has been applied for centuries, and its applications have been and are still being developed to the extent that it is now considered one of the solutions to feed the worlds’ growing population, in other words it has enormous potential. 

This seminar will focus on this potential in addition to new improvements in the fermentation processes at the dairies and other food sectors. 

With the purpose of producing more, healthier, safer and sustainable food products the seminar will address the opportunities by using diverse starter cultures, enzymatic treatment and use of flavours and ingredients. 

The seminar will have both a holistic approach trying to quantify the global need for food in the future as well as a more detailed approach with examples of present and short-term achievements.