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profile_subnav_projects - prof.dr. EJ (Eddy) Smid

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  Call for partners | Accelerating adoption of pulses by solid state fermentation: PROPULSE

  Wageningen University (Laboratories of Food Process Engineering & Food Microbiology) and Wageningen Food & Biobased Research are searching for...
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  From traditional Beninese Akpan to an upgraded version

  Up-scaling the traditional processing of Akpan for conquering urban consumers
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  B-TWELVE Insight

  This project aims at developing plant-based meat alternatives with meat associated vitamins and flavours by use of fermentation.
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  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...
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  Enhancing vitamin B12 in lupin tempeh by in situ fortification

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