Lactic Acid Fermentation as Means of Nutritional Improvement. Marco Spaggiari at ICWL18

On Open Fields’ YouTube channel you can find the presentation on ”Lactic Acid Fermentation of Triticum Turgidum Subsp. Turanicum Bran as Means of Nutritional Improvement” during the third session of the 1st International Conference of Wheat Landraces for Healthy Food Systems in Bologna, Italy (13-15 June 2018).

Open Fields cooperates with the Department of Food and Drug of the University of Parma in a PhD project which aims to characterize the co-products deriving from the first processing industry of wheat, maize and rice to meet the needs of the cereal industry to increase sustainability and competitiveness of the agro-food chain.

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