Prof. Dr. Eddy SmidEddy Smid is professor in Food Microbiology at the Wageningen University in The Netherlands. He is responsible for education and research on microbiology of fermented foods. One of the focus areas of his research group is the use of mixed cultures and microbial interactions with the objective to improve the nutritional value of fermented foods. In his presentation, he will show how tempeh which is made from lupine beans can be fortified by co-cultivation of a food grade fungus and a bacterium.