Biotechnologist Michaela Havrlentová: With healthy and functional foods, we won't age so easily and quickly
Associate Professor Michaela Havrlentová's research priority is plants and what they can give to humans. She is currently working on the development of a functional food in the form of mixed flour in her research activities at the Institute of Biology and Biotechnology at the Faculty of Natural Sciences. She added sprouted oats to wheat flour, which was ground, creating flour with a higher content of beta-glucan and dietary fiber. In the laboratory, she and her research team are investigating whether it is possible to create healthy and functional bread from it.
In the interview you will read:
why we should consume healthy and functional foods,
how they help against aging,
whether their nutritional value can be increased by fermentation,
how they can kick-start us in a fast-paced life.
The entire interview, prepared by a student from atteliér magazine, is available here.
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