After several decades of collaboration, Hanoi University of Science & Technology and PAM lab have set up this international laboratory working on (1) the valorisation of tropical plant extracts as antioxidants, colourings, flavours & fragrances with an encapsulation dimension and on (2) microorganisms, from traditional fermented foods to new foods, on the biotechnological valorisation of agricultural by-products and on microbiological safety issues.

An important dimension is the understanding of the functions of microorganisms found in traditional fermented foods and the related valorisation of interesting strains in a new precision fermentation aimed at developing organoleptic properties and mitigating off-flavours, antimicrobial compounds, toxins and pesticides (Figure 1).

The valorisation through microbial biotechnology is also important and microorganisms are used to ferment, extract or improve formulation of spent agriculture and food products to produce either bioactive compounds or nutritive animal feeding (Figure 2). In that goal, the fermentation techniques and reactors are also investigated.