The 1st Scientific Day of the “Food Science, Nutrition, and Human Nutrition Program” was Tuesday, May 30th, 2023 at Campus Agro Paris-Saclay. Topics included Food transformation, Food transitions, Healthy eating and Personalized nutrition
1st Scientific Day of the Food Science, Nutrition, and Human Nutrition Program
Domino project shines at PIMENTO Forum
The recent PIMENTO Forum served as a platform for the HorizonEU DOMINO project. Stéphane and Marie present their ambitious goals under Horizon Europe. The DOMINO project, funded by Horizon Europe, aims to address critical challenges through interdisciplinary collaboration, fostering connectivity among actors in the scientific community. The project received positive feedback at the forum, with an emphasis on Living-Labs and networking through COST PIMENTO.
Meeting with TFTAK for DOMINO Project
Representing FME, Stephane was pleased to meet colleagues from Tallinn University of Technology (TFTAK) to discuss about HorizonEU DOMINO project’s development of microbial solutions for vegetable-based fermented foods. The meeting took place during a two-day visit (24-25th of April), where discussions and knowledge-sharing took place to kick-start the work plan for exciting fermented food case studies.
DOMINO kick-off!
DOMINO has kicked off March 27th in Paris by Stéphane Chaillou as coordinator.
Ferments du futur at SIA 2023
“Grand Défi Ferments du Futur” Day at the agriculture showcase was a great opportunity for experts in the field to come together and discuss their work. One of the highlights of the day was a roundtable discussion on the INRAE stand, which featured the Food Microbial Ecology team.
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A seed meeting between INRAE Micalis Institute and Imperial College London
Last week on October 3rd, scientists from Imperial College London (ICL) and from INRAE Micalis Institute were hosted by the French embassy in London for a seed meeting around synthetic biology and synthetic microbial ecology as scientific strategies for biotechnology and food production. A special thanks to the organizer: Ludovic Drouin (French Embassy), Young-Kyoung Park (Micalis) and Rodriguo Ledesma-Amaro (ICL). Our several groups with complementary research discussed about perspectives of future collaborations on the field together with Ferment du Futur or Bezos Centre.
School of Artificial Intelligence Applied to Microbiomes
Earlier this month, Julien had the pleasure of participating as a lecturer at the School of Artificial Intelligence Applied to Microbiomes, hosted at AgroParisTech and organized by Aristeidis Litos, Daniel Garza, and Ariane Bize. The event brought together an exceptional group of researchers and students exploring how AI, data science, and mathematical modeling are reshaping our understanding of microbial ecosystems.
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.