The alliance research group aims at the unravelling of new, undiscovered, fermented food ecosystems for:

1. Screening for and isolation/identification of food-grade microorganisms, and description of new taxa (lactic acid bacteria, acetic acid bacteria, staphylococci, bacilli, yeasts, ...)
2. Study of the species diversity, community dynamics, and metabolite analysis of fermented foods and beverages in the dairy, meat, bakery, vegetable, cocoa and fermented beverage sectors.
3. Functionality analysis of new, efficient, functional starter cultures (simulation media, mathematical modelling, validation by means of quality and challenge tests, ...)