Accelerated evolution: a step-change in food fermentation
Dr Jolon Dyer, AgResearch Science Group Leader explains Accelerated Evolution. This study looks at how fermentation – one of the oldest and most economical methods of producing and preserving food – can make products stand out from the crowd, with fewer additives. Led by AgResearch, with research partners the Riddet Institute, Callaghan Innovation, Teagasc (Ireland), University of Bologna and Kyoto University, and funded by the Ministry of Business, Innovation and Employment’s Endeavour Fund.
Find out more here: http://www.agresearch.co.nz/?p=28226