Food Science · Completed
Traditional Fermented Staples as Functional Foods
Traditional fermented foods carry documented health benefits but lack the characterisation needed for commercial products.
Principal investigator: Dr. Amara Nwosu
Programme
40+
Active programmes across clinical, agri and environmental science
60+
Partner institutions, hospitals and grower networks
180
Peer-reviewed publications and field reports to date
Objectives
- Characterise starter cultures from 18 traditional foods
- Screen probiotic potential
- Develop two commercial starter cultures
Methodology
- 1Culture isolation and identification
- 2In vitro probiotic screening
- 3Pilot fermentation trials
Partners
- Food Processors Association
- University Food Science Department
Publications
Probiotic potential of indigenous fermentation starters
Food Microbiology · 2024
Connected
Laboratories and services behind this study
Food Laboratory
Food safety, chemistry and shelf-life
ExploreMicrobiology Laboratory
Pathogen isolation, culture and resistance profiling
ExploreFood Safety Panel
Pathogen, mycotoxin and residue testing for export-ready product.
ExploreNutritional Analysis & Labelling
Proximate analysis and compliant nutrition panels.
ExploreResearch lifecycle
From a question worth asking to a result people can use
01
Scoping
Define the decision, the endpoint and the population or field site with our partners.
02
Protocol & ethics
Pre-registered protocol, ethics or biosafety approval and consent frameworks.
03
Execution
Accredited laboratory and field workflows with monitored data capture.
04
Translation
Peer-reviewed publication, regulatory dossiers and hand-off to service teams.
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Collaborate on Traditional Fermented Staples as Functional Foods
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Publications & data access
Request pre-prints, anonymised datasets or replication protocols from any completed programme.