We were thrilled to welcome the E=M6 crew to our lab for an exciting deep dive into the science of fermented foods.
Our lab featured on E=M6!
6th scientific meeting of ANR metasimfood project in Strasbourg
On Tuesday 7th of January, the 7 partners gathered for the second time in Illkirch (close to Strasbourg) and were hosted by Aérial. The meeting was focused on the main advances carried out on the fermented vegetables food model with exiting results confirming the hypothesis postulated earlier in the project. Also, the evening before the meeting, Aérial organized a specific visit of the largest Sauerkraut producer in France, at a small village 30 km south of Strasbourg.
DOMINO: Advancing Food Microbiome Science Across Europe
The DOMINO project is at the forefront of connecting microbiome science, food systems, and health in Europe. Recent activities highlight how DOMINO is driving innovation and fostering collaboration:
Ferments du Futur Innovation Center is open
At the recent opening of the Ferments du Futur Innovation Center (CI2F) in Paris-Saclay, Killian shared insights about how our new plateform PIAM (Print, Image, Analytics and Micro-fermenters) housed in MICALIS supports innovation in industrial fermentation, microbial consortia development, and health-related applications.
COST PIMENTO Workshop in Bratislava: A Successful Gathering for the Future of Fermented Foods
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.
Latest Posts
Fermented foods at the Fête de la science Paris-Saclay 2026
On October 3–4, 2026, Stéphane Chaillou and Alice Lima took part in the Village des sciences at ENS Paris-Saclay for the Fête de la science, France’s annual science festival. This year’s theme, “Saveurs savantes”, invited visitors to explore the science behind food and flavour.
From “synthetic” to defined microbial communities for clearer terminology
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”.
INRAE Tokyo NODAI Joint Symposium on Fermentation and Food Bioscience
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.