From sauerkraut and yogurt to kimchi: fermentation is a traditional method of food production. At NOI Techpark, food fermentation becomes a shared field of research for businesses and science. Three research groups work on the topic here, combining expertise that is unique in Europe. The ICOFF competence centre connects this knowledge with small and medium-sized enterprises from across Europe and creates the right framework for projects with strong practical relevance. This leads to new solutions that closely link research and application – for example with the brand Barilla, which is further developing fermentation in the bakery sector and making it fit for the future. 

 
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