Capacity building on cross-cultural insights into Underutilized Fermented Foods in Austria and Nigeria: Sensory perception, functionality and safety 

Cooperating countries: Nigeria and Austria

Coordinating institution: University of Natural Resources and Life Sciences (BOKU), Philipp Fuhrmann Philipp.fuhrmann@boku.ac.at

Partner institution: Godfrey Okoye University

Project duration: 

Abstract: 
Fermentation represents an effective means of enhancing the functionality of plant-based foods by improving their functionality, nutritional profile, safety, and sensory characteristics. However, underutilized fermented foods in Nigeria lack standardized processing methods, leading to variations in quality, safety, and consumer acceptance. In contrast, Austria has well-established fermentation processes with advanced scientific knowledge of microbial functionality and sensory evaluation. Therefore, the recent need for healthier food options calls for timely interventions. This project, Ferment2Taste, aims to bridge this knowledge gap through capacity building, cross-cultural exchange, and research collaboration between BOKU University and Godfrey Okoye University aims to build capacity in the domain of fermentation science by fostering knowledge exchange, collaborative research, and skill development. The research will focus on developing optimized fermentation techniques to improve the nutritional and sensory properties of local Nigerian crops while conducting comparative analyses of fermented foods from Austria and Nigeria to understand cross-cultural perceptions. To facilitate knowledge exchange, Nigerian researchers will travel to Austria for training in advanced fermentation techniques while Austrian researchers will visit Nigeria to apply fermentation methods to local crops and evaluate their attributes. The project will also train researchers, food scientists, and stakeholders on affordable and sustainable food processing techniques to enhance food security in Nigeria. By leveraging Austria’s expertise and Nigeria’s diverse local crops, this collaboration will develop practical, nutrient-rich food products, inform policy recommendations, and contribute to food security. The findings will be disseminated through workshops, scientific publications, and stakeholder engagement, ensuring long-term impact and sustainability.