In Leiden, Netherlands, 7 – 8 June 2023, the recent LABIP1 Expert Workshop on “Microbial Diversity & Health” brought together experts to explore this relationship. The workshop began with an objective to examine the impact of microbial diversity in food on health. Presentations covered topics such as the role of beneficial microbes, consequences of food processing on microbial diversity, and harnessing gut microbiome diversity.
LABIP: Lactic Acid Bacteria Industrial Platform ↩
The 1st Scientific Day of the “Food Science, Nutrition, and Human Nutrition Program” was Tuesday, May 30th, 2023 at Campus Agro Paris-Saclay. Topics included Food transformation, Food transitions, Healthy eating and Personalized nutrition
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.
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 has kicked off March 27th in Paris by Stéphane Chaillou as coordinator.
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Stéphane Chaillou participated in a joint reflection with a group of international researchers, coordinated by the Austrian Institute of Technology (AIT), on the terminology used to describe certain microbial communities. The collective of experts proposes replacing the term “synthetic community” (or SynCom), sometimes perceived negatively, with “Defined Microbial Community”.
On June 5, 2026, Julien Tap participated in the INRAE-Tokyo NODAI Joint Symposium on Fermentation and Food Bioscience. This online event brought together researchers from INRAE and the Tokyo University of Agriculture to discuss fermentation microbiology, food bioscience, taste, and microbiome-based approaches to health. More than 100 participants attended the symposium, most of them Japanese students, highlighting the strong interest of the next generation in fermentation and microbiome science.
After three years, the #DominoEU project has reached full speed, with significant results across all project objectives. The three-day meeting provided an opportunity to review the very busy year of 2025 and the many key findings that can be leveraged in the coming months.