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Special Episode: Sirli Rosenvald - TFTAK

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Manage episode 516334317 series 3464832
Content provided by FPG Media. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by FPG Media or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

In this episode of Protein Production Technology International, host Nick speaks with Dr. Sirli Rosenvald, Director of Food Science at TFTAK, about the evolving role of fermentation in sustainable food innovation. Dr. Rosenvald explains that fermentation is increasingly recognized as a tool to make food systems more efficient, helping extract more nutrients from resources while reducing waste and environmental impact. She highlights its potential to strengthen resilience in supply chains amid climate change and other disruptions. Many still associate fermentation with traditional foods, so education is key to exploring its broader possibilities. Dr. Rosenvald emphasizes that the diversity of microorganisms offers untapped opportunities to enhance food functionality, including improving solubility, water retention, and nutrient accessibility. The discussion provides insight into how scientific research is being translated into practical solutions that support sustainability and innovation in food production.

  continue reading

96 episodes

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iconShare
 
Manage episode 516334317 series 3464832
Content provided by FPG Media. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by FPG Media or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://podcastplayer.com/legal.

In this episode of Protein Production Technology International, host Nick speaks with Dr. Sirli Rosenvald, Director of Food Science at TFTAK, about the evolving role of fermentation in sustainable food innovation. Dr. Rosenvald explains that fermentation is increasingly recognized as a tool to make food systems more efficient, helping extract more nutrients from resources while reducing waste and environmental impact. She highlights its potential to strengthen resilience in supply chains amid climate change and other disruptions. Many still associate fermentation with traditional foods, so education is key to exploring its broader possibilities. Dr. Rosenvald emphasizes that the diversity of microorganisms offers untapped opportunities to enhance food functionality, including improving solubility, water retention, and nutrient accessibility. The discussion provides insight into how scientific research is being translated into practical solutions that support sustainability and innovation in food production.

  continue reading

96 episodes

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