This time, the 7 partners gathered in Rennes this Tuesday 12th of December and were hosted by STLO at the Institut Agro.
Fourth scientific meeting of ANR metasimfood project in Rennes
Workshop for Domino living-labs
A workshop for #DominoEU living-labs (LL) was held at the Vrije Universiteit Amsterdam (VU Amsterdam) on thursday 30th of november and friday 1st of December.
Advancing Microbiome Research: Insights from the 4th Polepharma Microbiomics Days
The 4th edition of the Polepharma Microbiomics Days, presided over by Professor Pierre Dechelotte, Head of Nutrition at CHU de Rouen Normandie and part of the Inserm – University of Rouen Normandie Unit, recently concluded at the Kindarena in Rouen.
#Microbes4SustainableFoods cluster at the EFFoST conference in Valencia
Stéphane participated to the #EFFOST2023 conference in Valencia (6th to 8th of November) during which a specific session an EU project was planned.
Key Takeaways from NutrEvent 2023 Rennes Participation
Marie and Julien participated in the NutrEvent held in Rennes on the 17th and 18th of October.
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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.