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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HoloGen symposium on microbial meta-community modeling
On October 21, 2026, Julien Tap participated as an invited speaker in the Microbial Meta-Community Modeling symposium, organized by Karoline Faust at the Rega Institute, KU Leuven, Belgium, as part of the HoloGen doctoral network retreat.
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”.