Explore the Health Benefits of Fermented Foods on World Microbiome Day with EUFIC

Published: Jun 27, 2024 by FME Lab

On #WorldMicrobiomeDay, Domino with EUFIC (European Food Information Council) has a mission to disseminate food microbiome science publicly.

While fermented foods like yogurt, kimchi, and kefir are widely enjoyed, their full health benefits are still being discovered. Key Insights from EUFIC:

▶️ Examples of fermented foods from around the globe

▶️ The difference between foods with living vs. non-living microbes

▶️ The most common processes of fermentation

▶️ The health benefits of fermented foods

▶️ The safety of consuming fermented foods

The mission of #DominoEU is to understand the role of food microbial diversity in modulating human health. Through our project case studies, we are investigating the possible health advantages of fermented foods such as milk kefir and table olives.

Read the full article to learn more: 🔗 Fermented foods: What are they, and what is their impact on our health?

cFMD workshop in Trento

Last February 23-24th 2026, at University of Trento, a workshop was organized by the CIBIO (Nicola Segata’s lab) for #DominoEU partners. The workshop aimed at learning to query & analyse data from the Curated Food Microbiome Database (cFMD). Thanks to the very efficient and skilled teaching team (vitor Heidrich, Hrituraj Dey, Francesco aniscar, Sergio Andrés Castañeda Garzon) and for the incredible hospitality of Frederica Pinto and Nicola Segata.

From food spontaneous fermentations to food designed consortia

Our new article entitled “Microbiome metabolic modeling as a tool for innovation in fermented foods” has been published in in Current Opinion of Food Science¹.

Elham Karimi, Julien Tap, Marie-Christine Champomier-Vergès, Stéphane Chaillou. Microbiome metabolic modeling as a tool for innovation in fermented foods. Current Opinion of Food Science. 2025 ↩

The FME lab communicates about the links between the microbiome, nutrition and health.

On Thursday 27 November, the FME lab took part in the Food System Microbiomes Conference in Wageningen during the session dedicated to the connections between microbiomes, nutrition and health. The session was co-chaired by Stéphane Chaillou (INRAE, Micalis) and Prof. Christophe Courtin (KU Leuven), and provided an opportunity to showcase advances from two major European projects: DOMINO and HealthFerm.