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1st annual meeting of metasimfood project.
1st annual meeting of metasimfood project.

The 1st annual meeting of metasimfood project took place in Strasbourg last thursday 12th of january. Follow the news using our project website.

COST PIMENTO 2022 workshop
COST PIMENTO 2022 workshop

PIMENTO CA20128 is a project focusing on the cartography, scientific evidence database and innovative challenges in the field of fermented foods (read more at cost.eu)

Biosphera Scientific Days: first edition
Biosphera Scientific Days: first edition

The first Biosphera Scientific Days were held on October 13 and 14, 2022 on the Campus Agro Paris-Saclay. Dedicated to the launch of its eight thematic programs with scientific presentations and workshops led by the coordinators of these programs (Stéphane from FME & Ariane Bize from PROSE Unit presented the coordination of the Microorganisms program).

FME lab were at ISME18 congress
FME lab were at ISME18 congress

FME lab was present during the last 18th International Symposium on Microbial Ecology ISME18 congress. ISME18 was held as in Lausanne, Switzerland from 14-19 August 2022.

Latest Posts

DOMINO: Advancing Food Microbiome Science Across Europe
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
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
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.