Fermented Foods for Wellness

As autoimmune disease, gut disorders and mental health conditions continue to plague society, food has become the forefront of medicine to help fight disease and maintain better health and well-being. Fermented Foods for Wellness: Understanding Processes and Biosensors, examines how fermented foods can impact an anti-inflammatory response in the body, thus reducing chronic inflammation, the cause of myriad diseases. Part one of Fermented Foods for Wellness: Understanding Processes and Biosensors, takes a deep dive into the landscape of inflammation and its role in various health conditions such as Inflammatory Bowel Disease, gastrointestinal and digestive health, arthritis, and cardiovascular and mental health. It looks at the role of fermented foods like miso, kefir, and the superfood turmeric and how their increased bioavailability can reduce an inflammatory response in the body. In section two, titled The Industrial Fermentation Process, experts decipher complex flavor compounds that characterize fermented foods through biosensor technology. Authors highlight the evolving landscape of sustainable fermentation, and the transformative impact this approach has on various industries to create ideal conditions for microbial growth. Such approaches can optimize bioreactors for future new product development.

• Examines how fermented foods impact inflammation mediators for better health and well-being
• Highlights effects of fermented foods’ bioactive compounds on digestive health
• Discusses probiotics and prebiotics in fermented foods for healthier microbiome
• Applies fermentation engineering principles to optimize bioreactors for product development
• Deciphers complex flavor compounds that characterize fermented foods through biosensor technology