Key Takeaways from NutrEvent 2023 Rennes Participation

Published: Oct 19, 2023 by FME Lab

Marie and Julien participated in the NutrEvent held in Rennes on the 17th and 18th of October.

For context, NutrEvent is a European partnering event focusing on Food, Human, and Animal Nutrition innovations. It brings together professionals from various sectors, including food industries, academic institutions, research institutes, and investors. FME’s participation in this event underlines the initiative’s commitment to fostering innovation in the fermented foods sector.

Marie was present at the event, representing our collaboration with PIMENTO (Promoting Innovation of ferMENTed fOods), along with Elena Gerbaud and Christophe Chassard. Those attending NutrEvent might have come across the PIMENTO stand, which was aimed at discussing possible collaborations and synergies in the realm of fermented food innovation.

Julien delivered a presentation titled “Food and gut microbiome modelizations to sustain health.”¹ He proposed that modelization, prerequisite for AI solutions, could be a valuable tool to navigate the intricacies of food and gut microbiome.

Key insights from Julien’s presentation included:

The prototyping process of next-gen fermented food should include gut-tipping elements during screening for better personalized and beneficial effects.
The potential collaborative approach of not just sharing data but considering the federation of AI models, especially in projects associated with INRAE.

Julien Tap. Food and gut microbiome modelizations to sustain health. NutrEvent, Eurasanté, Oct 2023, Rennes, France. hal-04249736 ↩

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.