Blanca del Noval: “The fermentation boom calls for knowledge, but also awareness”
On the 1st of March, Blanca del Noval, researcher from our culinary innovation team at BCC Innovation and expert in fermentations, wild edible plants and the revaluation of discards, took part in Kojicon (a virtual meeting where fermentation experts from all over the world share their knowledge). During her speech, she emphasised the need to…
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