Fermentation of milk and vegetables 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 an enormous potential.

This seminar will focus on this potential in addition to the classic fermentation processes at the dairies.

A wide range of fermented dairy products and dairy alternatives allow for the use of diverse cultures, combination of various culture types and enzymatic treatment, putting into play a variety of flavor profiles, textures, and gel structures of the fermented dairy products.