Dra. Raquel Virto Resano

Precision fermentation (the use of microorganisms which serve as "bio-factories" to produce specific ingredients) is a booming trend in the food industry. Based on existing knowledge in the field of traditional fermentation, food biotechnology through directed fermentation opens the way to an unlimited spectrum of ingredients with which to create flavours, textures and aromas, and improve the nutritional profile of the foods for which they are intended. In a world in which sustainability is no longer an option but a need and the tag "natural" is becoming a must, the use of continuous bioreactors in a limited space which use vegetable by-products as fermentation substrates allows for the production of ingredients with a high degree of purity which are more profitable than those produced by chemical synthesis or extraction.