On the 13th of September, CentraleSupélec hosted the inaugural Ferment’IA colloquium. This event, organized in collaboration with Ferments du Futur and l’Institut DATAIA, catered to researchers focusing on Artificial Intelligence (AI) and Data Science, particularly in the context of fermented foods.
Ferment'IA: Bridging the World of Fermented Foods with Artificial Intelligence
A Glimpse into LAB14: Insights on the Future of Lactic Acid Bacteria science
The 14th Symposium of Lactic Acid Bacteria (LAB14) in Egmond aan Zee, Netherlands, was a landmark event in the world of microbial ecology. Renowned experts from across the globe congregated to discuss the latest advancements in the field.
Third scientific meeting of ANR metasimfood project in Palaiseau
The meeting was organised by sayfood partner in the brand new AgroParisTech building in Palaiseau. These two days were focussed on the milestone around the construction of the food models and construction of artificial microbial communities. We are glad that this important milestone is validated. The project will now enter a more ambitious phase, implementing synthetic ecology strategies to model microbial interactions in the project’s two models (wine and fermented vegetables). The meeting was punctuated by a very pleasant dinner at the living-room in Palaiseau.
Exploring the Interconnected World of Microbiomes
In our contribution to the last Microbiome Support CSA review, coordinated by A. sessitch and T. Kostic1, we reveal the critical roles of microbiomes in maintaining ecosystem health and their extensive interconnectivity across different environments. These diverse microbial communities are exchanged constantly, affecting everything from climate regulation to human health.
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Sessitsch A, Wakelin S, Schloter M, et al. Microbiome Interconnectedness throughout Environments with Major Consequences for Healthy People and a Healthy Planet. Microbiol Mol Biol Rev. 2023;e0021222. doi:10.1128/mmbr.00212-22 ↩
LABIP Expert Workshop Microbial Diversity & Health
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.
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LABIP: Lactic Acid Bacteria Industrial Platform ↩
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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.