The Greenlandic Diet Revolution
The Greenlandic Diet Revolution joins Greenland Perspective. In this project, Postdoc Aviaja Lyberth Hauptmann will be investigating the natural microbes present in the traditional Greenlandic diet.
Potential for industrial use
Understanding Inuit evolution through their diet
The microbiology of traditional Greenlandic foods may also help us understand how the Inuit evolved to adapt to the traditional diet rich in animal fat and protein and scarce in fibre, a conventionally unhealthy diet. Therefore, the project will also look at the overlap and potential interaction between the traditional Greenlandic food microbiome and the Inuit gut microbiome.
The project is expected to end in May 2019 and is also part of the project "The Arctic as a Food Producing Region".
Aviaja Lyberth Hauptmann
Ilisimatusarfik, University of Greenland
Food Microbes as a Resource
Food microbes from traditionally prepared Greenlandic food may be of use for natural preservation of industrial meat and fish products. The projects aims at mapping the food microbiome of traditional Greenlandic foods that are not cooked and which are prepared in a natural setting. This project will also help us understand how the Inuit evolved to adapt to the traditional diet rich in animal fat and protein and scarce in fibre, a conventionally unhealthy diet.