Godfrey Okoye University is delighted to announce the successful approval of the Ferment2Taste Research Grant under the prestigious Africa-UniNet 5th Call for Research Cooperation Projects.
This 24-month collaboration brings together Godfrey Okoye University (Nigeria) and BOKU University (Austria) to explore the world of underutilized fermented foods. The project will focus on their sensory qualities, microbial safety, and nutritional value, opening doors to new knowledge that connects tradition, culture, and modern science.
With a budget of €39,920, the Ferment2Taste project places a strong emphasis on knowledge exchange, capacity building, and mobility. Nigerian researchers will have the opportunity to gain advanced fermentation expertise in Austria, while GOU will also host Austrian experts for hands-on training and community engagement here in Nigeria.
This initiative reflects GOU’s continued dedication to research that solves local challenges while contributing to global scientific advancement. By studying and enhancing these foods, the project aims to improve food security, promote healthier nutrition, and preserve cultural food heritage.
We celebrate this remarkable achievement and congratulate the project team led by Dr. Philipp L. Fuhrmann (Project Coordinator, BOKU, Austria) and Dr. Chidinma A. Okafor (Partner Coordinator, GOU, Nigeria).
Other team members include:
BOKU, Austria: Dr. Denisse Bender
GOU, Nigeria: Dr. Charles Uba and Dr. Joy Anosike
The Ferment2Taste project is yet another step in positioning Godfrey Okoye University as a hub of international collaboration, scientific excellence, and innovative solutions that make a difference.
