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smart fermentations60

Workshop SMART FERMENTATIONS: Fermented semi-finished products for the nutritional and sensorial improvement of traditional and gluten-free bakery products

The idea has been to exploit the metabolic activities of different microorganisms to transform some vegetable raw materials into semi-finished products with technological and nutraceutical properties useful for innovating traditional products and substitute products, intended for subjects suffering on food allergies or intolerances.

21 June 2019


MATBIM 2019 (MATerial/Bioproduct Interaction Meeting) will take place in Milan from May 8 to 10, 2019, at the Aula Magna of the University of Milan. MATBIM is an international meeting that, since 2010, brings together researchers and scientists from all over the world to present and discuss the results of their latest researches in the field of the packaging materials. This edition, in particular, foresees an important contribution coming from the industrial sector.

10 May 2019
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