The recent PIMENTO Forum served as a platform for the HorizonEU DOMINO project. Stéphane and Marie present their ambitious goals under Horizon Europe. The DOMINO project, funded by Horizon Europe, aims to address critical challenges through interdisciplinary collaboration, fostering connectivity among actors in the scientific community. The project received positive feedback at the forum, with an emphasis on Living-Labs and networking through COST PIMENTO.
Domino project shines at PIMENTO Forum
Meeting with TFTAK for DOMINO Project
Representing FME, Stephane was pleased to meet colleagues from Tallinn University of Technology (TFTAK) to discuss about HorizonEU DOMINO project’s development of microbial solutions for vegetable-based fermented foods. The meeting took place during a two-day visit (24-25th of April), where discussions and knowledge-sharing took place to kick-start the work plan for exciting fermented food case studies.
DOMINO kick-off!
DOMINO has kicked off March 27th in Paris by Stéphane Chaillou as coordinator.
Ferments du futur at SIA 2023
“Grand Défi Ferments du Futur” Day at the agriculture showcase was a great opportunity for experts in the field to come together and discuss their work. One of the highlights of the day was a roundtable discussion on the INRAE stand, which featured the Food Microbial Ecology team.
1st annual meeting of metasimfood project.
The 1st annual meeting of metasimfood project took place in Strasbourg last thursday 12th of january. Follow the news using our project website.
Latest Posts
The FME lab communicates about the links between the microbiome, nutrition and health.
On Thursday 27 November, the FME lab took part in the Food System Microbiomes Conference in Wageningen during the session dedicated to the connections between microbiomes, nutrition and health. The session was co-chaired by Stéphane Chaillou (INRAE, Micalis) and Prof. Christophe Courtin (KU Leuven), and provided an opportunity to showcase advances from two major European projects: DOMINO and HealthFerm.
Understanding How Fermented Foods Shape Health Insights From a New PIMENTO Review
A new scoping review published in Frontiers in Nutrition1 as part of the COST Action PIMENTO initiative provides a comprehensive assessment of what is currently known about the health effects of fermented foods in specific human populations. This work reflects a substantial collective effort. We conducted an extensive and rigorous screening of the scientific literature, reviewing and selecting studies across many categories of fermented foods and health outcomes.
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Humblot Christèle, Alvanoudi Panagiota, Alves Emilia, Assunçao Ricardo, Belovic Miona, Bulmus-Tuccar Tugce, Chassard Christophe, Derrien Muriel, Karagöz Mustafa Fevzi, Karakaya Sibel, Laranjo Marta, Mantzouridou Fani Th, Rosado Catarina, Pracer Smilja, Saar Helen, Tap Julien, Treven Primož, Vergères Guy, Pertziger Eugenia, Savary-Auzeloux Isabelle, A scoping review of the health effects of fermented foods in specific human populations and their potential role in precision nutrition: current knowledge and gaps. Frontiers in Nutrition. 2025 doi:10.3389/fnut.2025.1650633 ↩
New tool suite - Food Microbiome Metabolic Modules (F3M)
The FME team has published a new preprint in Open Research Europe entitled
“Food Microbiome Metabolic Modules (F3M): a tool suite for functional profiling of food microbiomes.”
Read the article