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Exploring Traditional and Future Fermented Foods: Insights from France's First DOMINO Living Lab
Exploring Traditional and Future Fermented Foods: Insights from France's First DOMINO Living Lab

As part of the DOMINO project, 6 living labs will be set up in 6 different countries to interact with consumers and stakholders on the place of traditional and future fermented foods in a sustainable food system.

Focus on fermented foods at Valorial’Connection
Focus on fermented foods at Valorial’Connection

The first Valorial’Connection event of the year was held at Lamballe this 1st February. It gathered more than 50 academic and AgriFood industry partners on site and as many online. Stéphane was invited to give a talk1 for presenting the EU DOMINO project and to talk, more specifically, on the role of data sciences in fermented foods area.

New Halomonas species isolated from French cheese rinds
New Halomonas species isolated from French cheese rinds

Halophilic and halotolerant bacteria are generally considered to live in natural environments such as see, although they can also be present in foods such as cheese and seafood. These salt-loving bacteria have occasionally been characterized in cheeses, and studies on their ecological and technological functions are still rare. In a previous study, we systematically characterized these micro-organisms in the rind of 13 traditional cheeses. We identified 35 halotolerant strains1, 8 of which were assigned to the Halomonas genus on the basis of 16S rRNA gene sequence analysis.

FermenTwin Project Launch: A Fusion of Microbiology, Technology, and Taste
FermenTwin Project Launch: A Fusion of Microbiology, Technology, and Taste

Today marked the exciting kickoff of the FermenTwin project, funded by INRAE DIGIT-BIO metaprogram and coordinated by Guillaume Gautreau, an innovative venture set to develop a food microbiota digital twins of fermented vegetable juices.

Fourth scientific meeting of ANR metasimfood project in Rennes
Fourth scientific meeting of ANR metasimfood project in Rennes

This time, the 7 partners gathered in Rennes this Tuesday 12th of December and were hosted by STLO at the Institut Agro.

Latest Posts

Workshop on FAIR omics data in the M4SF cluster of European HE projects
Workshop on FAIR omics data in the M4SF cluster of European HE projects

Last Friday 17th of May, in the frame of the 1st Food System Conference in Torino , Stéphane Chaillou organized the second clustering activity of the #Microbes4SustainableFoods cluster of EU projects (#DominoEU, #HealthFerm, #Pimento ca20128, #Wheatbiome, #Tribiome and #Microbes) on the Friday afternoon after the conference closure.

Teaching Kids about the Microbial World: Merci les bactéries !
Teaching Kids about the Microbial World: Merci les bactéries !

In a unique venture at a primary school in the southern suburbs of the Paris region, the Food Microbial Ecology Team and the PhylHom team united to teach microbiology, fermented foods, and the gut microbiome to curious young minds. In a vibrant classroom, 50 kids engaged in a dynamic 30-minute session, exploring the microscopic world through interactive discussions and vivid illustrations.

Domino 1st annual meeting in Tallinn
Domino 1st annual meeting in Tallinn

The #DominoEU project consortium met in Tallinn, Estonia, to discuss the results of the first year.