The Fermented Food & Beverage Innovation Research Group is dedicated to exploring the diverse world of food and beverage fermentation, a process that has been integral to human culture and nutrition for centuries. Fermentation can significantly impact the nutritional profiles and sensory qualities of foods and drinks through various mechanisms. The primary benefits of fermentation include the enhancement of functionality and the increase of the bioavailability of nutrients. Fermentation breaks down complex proteins into bioactive peptides, allowing for better digestibility and absorption in the human body. Microorganisms involved in food and beverage fermentation, such as lactic acid bacteria and yeasts, can synthesize vitamins, break down anti-nutritional factors, and produce bioactive compounds that contribute to overall health