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A French start-up specialised in the development of culinary aids for professionals and restaurateurs is looking for scientific expertise in the field of soja fermentation in salted environment for new developments. A technical cooperation agreement is sought.
This French start-up has grown from an expertise in the field of 100% natural food ingredients and spices processing. Thanks to drying and new technologies it has developed a range of products acting as culinary aids for professionals and restaurateurs in particular for meal dressings.
In order to develop new products, they are looking for a scientific expertise in the field of soja fermentation in salted environment (brine and yeast) to assess new mixes.
The expertise should come from public research under a technical cooperation agreement.
The expert should have a sound knowledge of salted fermentation processes of soja whether in brine or yeast in order to ensure and maintain a constant quality and taste.
The expert should exclusively belongs to a public academic or research institute.
Some products are already on the market, new developments in particular those involving soja are available for demonstration.
Type : expert from a public academic or research institute with expertise in salted fermentation of soja
Role : assessing the process, providing scientific data on fermentation under technical cooperation