The Microbiome – Influence and Benefits of Fermented Foods

What's it about?

with Margret Wöhrer, Karin Buchart and Thomas Hollaus This seminar offers dietitians the opportunity to intensively explore the microbiome and the role of fermented foods. At the Fort Kniepass Fermentation Center, participants will have the opportunity to taste various ferments, make them themselves, and process them into a shared meal – a separate lunch is therefore not required. Furthermore, they will learn how fermented foods can be specifically used in nutritional counseling – especially for gastrointestinal complaints. In cooperation with Diaetologie Austria.

Where?

Fort Kniepass
Unkenberg 169

Organiser: Fort Kniepass