Mission

CONFERENCE ICOFF OCTOBER 2025

THE FUTURE OF FERMENTATION

ICOFF was founded to expand on the expertise and industry connections developed by the Micro4Food platform of the Free University of Bozen-Bolzano. Our goal is to lead globally in innovative and precision food fermentation, covering the process from idea generation to prototype development, validation and patenting while ensuring a sustainable supply of fermented foods. We aim to translate...

Enhancing the economic, social and environmental sustainability of the food system

Promoting the circular economy

Improving consumer well-being and supporting food-producing regions like South Tyrol

Training top researchers and building an international network

Fostering close collaboration with companies at all levels

Developing a model system at a global level

Back to overview

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6. Tlais, A.Z.A.; Da Ros, A.; Filannino, P.; Vincentini, O.; Gobbetti, M.; Di Cagno, R. Biotechnological Re-Cycling of Apple by-Products: A Reservoir Model to Produce a Dietary Supplement Fortified with Biogenic Phenolic Compounds. Food Chem. 2021, 336, 127616, doi:10.1016/j.foodchem.2020.127616.

7. Tlais, A.Z.A.; Da Ros, A.; Filannino, P.; Vincentini, O.; Gobbetti, M.; Di Cagno, R. Biotechnological Re-Cycling of Apple by-Products: A Reservoir Model to Produce a Dietary Supplement Fortified with Biogenic Phenolic Compounds. Food Chem. 2021, 336, 127616, doi:10.1016/j.foodchem.2020.127616.

8. Polo, A.; Tlais, A.Z.A.; Filannino, P.; Da Ros, A. Da; Arora, K.; Cantatore, V.; Vincentini, O.; Nicolodi, A.; Nicolodi, R.; Gobbetti, M.; et al. Novel Fermented Ice Cream Formulations with Improved Antiradical and Anti-Inflammatory Features. Fermentation 2023, 9, 117, doi:10.3390/fermentation9020117.

9. Polo, A.; Albiac, M.A.; Da Ros, A. Da; Ardèvol, V.N.; Nikoloudaki, O.; Verté, F.; Di Cagno, R. Di; Gobbetti, M. The Effect of Hydrolyzed and Fermented Arabinoxylan-OligoSaccharides (AXOS) Intake on the Middle-Term Gut Microbiome Modulation and Its Metabolic Answer. Nutrients 2023, 15, 590, doi:10.3390/nu15030590.