I am a food innovation researcher specializing in functional fermented beverages, NoLo (no- and low-alcohol) drink development, and applied food biotechnology. My work focuses on the use of autochthonous microbiota, controlled fermentation, and postbiotic approaches to create innovative, sustainable, and health-oriented beverages. I have participated in multidisciplinary R&D projects related to fermentation, bioactive compounds, gut health, and food innovation, bridging scientific research with industrial applications and emerging consumer trends in the beverage sector.
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