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UID:1275@biotech.technion.ac.il
DTSTART;TZID=Asia/Jerusalem:20261019T133000
DTEND;TZID=Asia/Jerusalem:20261019T143000
DTSTAMP:20261004T111838Z
URL:https://biotech.technion.ac.il/events/%d7%a1%d7%9e%d7%99%d7%a0%d7%a8-%
 d7%90%d7%95%d7%a8%d7%97-%d7%a2%d7%95%d7%9e%d7%a8-%d7%a1%d7%91%d7%97/
SUMMARY:סמינר אורח: עומר סבח
DESCRIPTION:Rejects on the Menu: Turning Side Streams into Delicious Foods 
 Through Fermentation\nAbstract: ** Lecture will be given in English**\nThe
  food industry generates large volumes of side streams that are underutili
 zed or discarded\, even though they are food-grade. We aim to keep these s
 treams in their original destination: human food. Using fermentation\, we 
 explore how these materials can be transformed into food products while im
 proving safety\, generating flavor\, and upgrading protein quality in othe
 rwise unappealing substrates. So far\, we have developed three products fr
 om two side streams of the fresh vegetable processing industry: rejected m
 ushrooms from a canned mushroom factory and leftover mung bean sprouts fro
 m a sprouting company.\nFirst\, we developed a solid-state fermented (SSF)
  vegetable block from either substrate\, inspired by tempeh. Following a s
 afe-by-design approach\, we introduced a dedicated chemical acidification 
 step and validated the process in a challenge test against a pathogen cock
 tail\, demonstrating pathogen reduction within the fermentation window. We
  then studied microbial dynamics\, aroma development\, and protein quality
 . In a consumer test with 420 participants\, acceptance scored above the s
 cale midpoint even after minimal preparation\, suggesting strong potential
  for further culinary development\, which is now being pursued in collabor
 ations with chefs and leading restaurants.\nSecond\, we explored mung bean
  sprouts as an alternative kimchi substrate\, benchmarked against Napa cab
 bage. Following starter selection and complete fermentation characterizati
 on\, we conducted a sensory analysis. Participants could not reliably dist
 inguish the two in a triangle test based on flavor\, while hedonic liking 
 was comparable\; we are now studying consumption of the product in a real-
 life environment.\nFinally\, we are developing a low-salt\, soy-free shoyu
  alternative\, using koji grown on European legumes and brewers’ spent g
 rain instead of soy and rice\, fermented with rejected mushrooms as an add
 itional flavor source. Having characterized koji performance across substr
 ates and strains\, we are now tracking a 90-day moromi fermentation.\nToge
 ther\, these studies show that fermentation can turn overlooked side strea
 ms into foods that are technically feasible\, safe\, and enjoyable to eat.
CATEGORIES:סמינרים
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