F&BKP Office

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The gateway to knowledge for food and nutrition security. Connecting business, science, civil society and policy.

Articles

Consumer perspective on traditional fermented maize drinks

This Master thesis “Risk assessment of the production of the Zambian fermented maize drinks Munkoyo and Chibwantu” is written by Ivana Mik, project member of the GCP project on traditional fermented foods in Zambia and shows that consumers feel that these drinks are safe and very attractive. »

Consumer perspective on traditional Mabisi

This Master thesis “Risk assessment of a traditional Zambian drink” is written by Liv van de Ven, project member of the GCP project on traditional fermented foods in Zambia and shows that consumers have a preference for traditional Mabisi should it be available on the market and proven to be safe for consumption. »

The art of Mabisi production: a traditional fermented milk

This manuscript is linked to the GCP project on traditional fermented foods in Zambia and describes the different processing practices of traditional Mabisi production in Zambia. »

Use of traditional fermented foods as model system for fundamental research

This perspective, written in the context of the GCP project on traditional fermented foods in Zambia, describes how traditional fermented foods are not only relevant from a development perspective, but also as a model system for fundamental research in evolutionary biology and microbial ecology. »