Wednesday, 7 October 2009

Value-added processing of African traditional fermented foods for improved quality and food safety

This seminar of February 2009 aimed at collating the results achieved through the years towards a wider dissemination and application by local industry and other relevant agencies.

It brought together scientists and policy-makers to exchange information and ideas on how to harness the available scientific knowledge on African fermented foods in order to enhance quality and food safety, which is a pre-requisite for enhancing their competitiveness in both national and international markets.

The seminar provided an opportunity to link into other international research findings in the areas of food quality and food safety, especially, the EU-funded research project "PathogenCombat”, an Integrated Project within the EU 6th Framework Programme.

Workshop in Ouagadougou, Burkina Faso, 16.-19.02.2009. Seminar in the case of the EU-Project "PathogenCombat For Safe Food". Recorded from Television in Burkina Faso.