Fermented Foods: Number One Food Trend of 2017

(Webinar length:  1hr 18min)


This webinar will provide a review of the types, health benefits, production and science behind fermented foods with special focus on trends in this sector. The presentation will cover the fermented foods now entering mainstream commerce (excluded from this discussion will be wine, beer, and cheese). For each product type, the fermentation process will be outlined with microbes involved and control parameters.

Over the last decade, interest was renewed in fermented foods by the linkage between the gastrointestinal tract microbiome and human health. Key benefits have been documented by including a higher proportion of fermented foods in the diet. Specifically, increased consumption of fermented foods has been linked to reduce obesity, reduced blood pressure, anti-cancer properties and protecting against gastrointestinal tract disturbances. Consequently, the positive attributes of fermented food have seen this sector increase by 80% per year for the last two years and the sector’s growth is expected to continue thru 2017 and beyond.

This webinar will cover:

  • Types of fermented foods encountered
  • Health benefits of fermented foods
  • Fermented foods market and trends
  • Process and microbiology of different fermented foods:
    • Beverages
    • Vegetable-based
    • Grain-based
    • Meat
    • Dairy

Who should attend:

  • Artisan fermented food producers
  • Product developers
  • Research and Development Managers
  • Sensory scientists
  • Microbiologists
  • Food Technologists
  • Marketing managers
  • Food safety regulators

Presenter–Dr. Keith Warriner

Dr. Warriner is currently a Professor in the Department of Food Science at the University of Guelph.

Dr. Warriner received his BSc in Food Science from the University of Nottingham, UK and PhD in Microbial Physiology from the University College of Wales Aberystwyth, UK. He later went on to work on biosensors within the University of Manchester, UK and subsequently returned to the University of Nottingham to become a Research Fellow in Food Microbiology. He joined the University of Guelph faculty in 2002.

  • Item #: 0126hFer
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Price $289.00