Fermented Foods for better Nutrition, Health and Sustainability
Photo by CHUTTERSNAP on Unsplash

The first Collective Short-Term Mobility (cSTM) of this period at the Universitat València will take place next week, it is "Fermented Foods for better Nutrition, Health and Sustainability (FERNUTS)".

During the week of 13-17 June 2022, this collective mobility will take place at the Faculty of Pharmacy (Burjassot campus). During this week students from the nine universities of the FORTHEM Alliance will come to the University.

"Fermented Foods for better Nutrition, Health and Sustainability (FERNUTS)" has been organised by Javier Pereda, Amparo Gamero and Mónica Gandia, teaching and research staff in food technology at the UV, specialised in food microbiology with extensive knowledge of fermented foods and microorganisms that produce bioactive compounds in food. In addition, Professor Amparo Gamero was co-organiser last year of a summer school at FORTHEM related to food fermentations.

Fermented foods contribute to maintaining good health and well-being, leading to ecological and sustainable consumption. This topic covers the Sustainable Development Goals (SDGs) 3 and 12 proposed by the United Nations in the 2030 Agenda. During this week, the aim is to broaden the students' knowledge in the field of fermented foods, as well as to promote more forms of intercultural collaboration in the food industry. This project includes not only lectures, but also visits to companies, research centres and universities so that students can get a broad overview of the different institutions where research on fermented foods can be carried out.