Maria Marco, a professor in the Department of Food Science and Technology at the University of California, Davis, discusses her research on fermented foods in an interview conducted at Pittcon 2024 in San Diego ¹. Her research focuses on the following key areas:
– Health Benefits: Marco’s research explores the health benefits of fermented foods, including their potential to improve gut health and boost the immune system.
– Safety: She also discusses the safety of fermented foods, highlighting their potential to reduce waste and improve food security.
– Waste Reduction: Marco’s research examines the potential of fermented foods to reduce waste by upcycling spoiled or defective foods into new, desirable products.
– Microbial Processes: She also investigates the microbial processes involved in the production of fermented foods, including the role of lactic acid bacteria and other microorganisms.
Key Findings
Some of the key findings from Marco’s research include:
– Fermented foods are generally safer than the ingredients used to make them: Marco notes that fermented foods have been made for thousands of years and are generally safer than the ingredients used to make them.
– Fermented foods can be used to reduce waste: She highlights the potential of fermented foods to reduce waste by upcycling spoiled or defective foods into new, desirable products.
– Fermented foods have diverse flavors and sensory properties: Marco notes that fermented foods have diverse flavors and sensory properties, making them a popular choice for chefs and consumers.