Metabolomics is the comprehensive study of metabolites, the small molecules produced in biological processes. We can precisely identify and quantify volatile and semi-volatile organic compounds using cutting-edge instruments like the Dionex™ ICS-6000 SP Single Pump system for ion chromatography and gas chromatography-mass spectrometry (GC-MS). This technology allows us to explore the biochemical changes that occur during the fermentation process, identify the metabolic profiles of fermented foods and understand their impact on flavour, nutrition and health. 

Basic microbiology research is crucial for understanding the micro-organisms involved in food fermentation, including bacteria, fungi and yeasts. By studying these micro-organisms, we can optimise fermentation processes to improve the safety, flavour, and nutritional value of fermented foods. Our research involves cultivating microbes in incubators – using autoclaves to prevent contamination and maintaining sterile environments with microbiological safety hoods – and observing microbial interactions and their specific effects on substrates under light microscopes. Additionally, we use a lyophiliser to freeze-dry fermented foods, extending their shelf life while maintaining nutritional and sensory quality. This research is fundamental for improving traditional fermentation methods and developing new fermented food products. 

The Engineered Stomach and Small INtestine (ESIN) model is an advanced in vitro system that simulates the human digestive process. This specialised tool replicates the conditions of the stomach and small intestine, enabling us to study how fermented foods are digested and nutrients are absorbed. With the ESIN system, we can analyse the bioavailability and digestive dynamics of fermented products. 

In this research area, we evaluate the health benefits and potential toxicity of fermented foods using cultured human cells. Our facilities include CO2 incubators to maintain cell cultures, RT-PCR for quantifying gene expression, thermocyclers for DNA amplification and biological hoods to ensure sterile handling of cell cultures exposed to fermented food extracts. These tools are also essential for identifying specific strains in fermented foods through molecular biology techniques. 

Our research focuses on optimising fermentation processes to produce microbial biomass and beneficial metabolites in food. We use bioreactors to control fermentation conditions, lyophilisers to preserve microbial cultures and fermenters for large-scale production. Our goal is to enhance the nutritional value and functional properties of fermented food products through these advanced techniques. 

In our pilot plant, we develop and test automated packaging systems for fermented liquid and semi-liquid food products. These systems use sterile packaging technology to ensure products are packaged efficiently and hygienically, maintaining quality and safety from production to consumption.