From September 16 to 19, Bratislava hosted the latest COST PIMENTO workshop, bringing together key members of the management committee, core group, and working groups. This fruitful event, organized by the National Agricultural and Food Centre (Food Research Institute), provided an opportunity to discuss the future direction of fermented foods research.
COST PIMENTO Workshop in Bratislava: A Successful Gathering for the Future of Fermented Foods
Celebrating World Microbiome Day by Inspiring Young Minds with the Wonders of Microbiology
In a unique venture celebrating World Microbiome Day, we organized a series of engaging microbiology workshops at Toulouse-Lautrec Primary School in Vaucresson and another primary school in the southern suburbs of Paris. These workshops aimed to teach children about microbiomes, fermented foods, and the importance of gut health through interactive and hands-on experiences.
Explore the Health Benefits of Fermented Foods on World Microbiome Day with EUFIC
On #WorldMicrobiomeDay, Domino with EUFIC (European Food Information Council) has a mission to disseminate food microbiome science publicly.
DOMINO Workshop on genome-scale modelling. How to build innovative and forward-looking methodologies in the field of fermented foods
The last three days, from Monday 24th to Wednesday 26th of June, INRAE (MaiAge & MICALIS) teams organised a workshop on microbial community-level genome scale modelling (GSM) for consortia design.
Webinar on genome-scale modelling for consortia design
Last Tuesday 28th of May, Elham Karimi, Stephane Chaillou (Micalis, Food Microbial Ecology research group) and Valentin Loux (MaIAge) have organised in the frame of the #DominoEU project a webinar training session on genome-scale modelling (GSM).
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Consumers at the core of fermented food innovation
Yesterday on September 23rd, about 100 participants from academia, industry, NGOs and policy makers across Europe had joined the second Stakeholder Forum of Horizon Europe #DominoEU project. Four speakers Pr. Jutta Roosen from the Technical Universty of Munich, Dr. Emmanuella Magriplis associate professor from the Agricultural University of Athens, Dr. Michail Syrpas associate professor at Kaunas University of Technology in Lithuania and Dr. Nikoletta Vidra Science Manager at Yakult Europe altogether spotlighted the central role of consumer research in advancing the field of fermented foods.
The French Gut at EMBL Human Microbiome Symposium 2025
The relationship between diet and the gut microbiome lies at the heart of both health and sustainability challenges. Understanding how dietary habits shape microbial diversity is key to developing new strategies for precision nutrition.
Focus on Microbial Ecology Modelling at the NEM days meeting in Rennes
The French NEM (Nutrition & Microbial Ecosystems) network hold its annual meeting this last two days (5th – 6th of May) in Rennes. Julien Tap, researcher from the FME lab presented the first results of his Ferment du Future SynthPlex project and how Engineering food microbial consortia can be performed using microfermentors to reveal strain epistasis. With the Support of Holoflux and Digit-Bio INRAE Metaprogram, He also co-organized with Guillaume Gautreau from the MaIAge Unit a specific workshop on modelling of microbial ecosystems.