Back to profile

Projects - prof.dr. EJ (Eddy) Smid

• 

  B-TWELVE Insight

  This project aims at developing plant-based meat alternatives with meat associated vitamins and flavours by use of fermentation.
• 

  Traditional fermented foods to promote food and nutrition security in Africa

  This project targets the promotion of food and nutrition security in Africa by ameliorating the quality and use of traditional fermented foods by...
• 

  Non-conventional yeast: key to beer innovation?

  Low-alcohol beverages and alcohol-free beers are more trending than ever before. Conventionally, brewers’ yeast is used as pure culture to...
• 

  Enhancing vitamin B12 in lupin tempeh by in situ fortification

  Tempeh is a traditional, fungal fermented Indonesian product, usually made from soybeans.