Fermentation and Functional Beverages
Fermentation technology has evolved to produce beverages with enhanced flavor, nutrition, and functional benefits. This session examines traditional and modern fermentation methods applied to functional beverages, including kombucha, kefir, probiotic drinks, and plant-based fermented products. Participants will explore microbial strains, fermentation control techniques, and bioactive compound development for health benefits. Case studies highlight successful commercial products, including innovations in taste, shelf-life, and nutritional value. The session also covers quality control, regulatory considerations, and marketing strategies for fermented beverages. By attending, delegates will understand how to harness fermentation processes to create innovative, functional, and appealing beverages that meet consumer demand for wellness-oriented products.
Related Conference of Fermentation and Functional Beverages
June 01-02, 2026
9th International Conference on Nutrition, Food Science and Technology
Zurich, Switzerland
Fermentation and Functional Beverages Conference Speakers
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