The Production of Local Starter Cultures for Bakeries and Dairy Industries
Nowadays, consumers demand is shifting towards natural, authentic, organic, local and functional products. Consequently, fermented food industrials are increasingly seeking natural starter cultures contributing to the fulfillment of consumers‘ demand.
Dr. Bou Zeidan’s established research-line aims to isolate and identify microorganisms from local and traditional foods and study their potential use as starter cultures for industrial fermented foods producers. The research is inclusive of microbiological, molecular, food processing and analyses techniques. It aims to bring the authentic and local taste to the industrial products.