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New multi-disciplinary fermentation research centre launched

Prof. John Morrissey (left) with a team of researchers from SUSFERM, the new UCC Centre for Sustainable Fermentation and Bioprocessing Systems for Food and the Bioeconomy, which was launched on 22 January at a special conference in the Aula Maxima. Photo: Clare Keogh

UCC hosts meeting of bioeconomy experts and stakeholders from industry, academia, and government bodies.
Colloquium sees launch of new multi-disciplinary fermentation research centre.

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