Community Research and Development Information Service - CORDIS


The processing of microbial systems for functional foods can be organised into processing of starter cultures, processing of products with desired functional characteristics and processing of foods containing probiotics. Technology aspects as related to microorganisms in functional foods are highly complex and diverse since they have to deal with the productivity and viability of probiotic strains as well as with the production of functional foods and food constituents by microbial systems. However, limited data are available on the impact of processing, distribution and storage on microbial cell viability. Technological challenges include the necessity to obtain high initial productivity and viability as starter cultures as well as high stability, viability and productivity as probiotic strains.

This is one of five technology theme papers produced within the concerted action 'Functional Food Science in Europe' (FUFOSE), which is part of the European Commission's Fourth Framework Programme for research and technological development.

Additional information

Authors: KNORR D, Department of Food Biotechnology and Food Process Engineering, Berlin University of Technology (DE)
Bibliographic Reference: A paper published in 'Functional food science in Europe - volume 2', EUR 18591 EN, pp.7-18.
Availability: EUR-OP reference: CG-NO-18591-EN-S; price: 71 euros (set of 3 volumes). Available from EUR-OP sales agents. URL:
ISBN: ISBN: 92-828-4776-4 (3
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