#Microbes4SustainableFoods cluster at the EFFoST conference in Valencia

Published: Nov 9, 2023 by FME Lab

Stéphane participated to the #EFFOST2023 conference in Valencia (6th to 8th of November) during which a specific session an EU project was planned.

This session was the first clustering activity of the #Microbes4SustainableFoods, a collaborative network of five European projects (#DominoEU, #HealthFerm, Pimento ca20128, #Wheatbiome and #Tribiome) with an overlapping interest in the use of microbes in the food system and in particular in plant-based fermented foods.

Stéphane gave an overview of DOMINO objectives whereas, Abelardo Margolles (WP4 leader) gave an introduction on our strategy to design microbial consortia based on synthetic ecology approaches. The session was concluded by a roundtable discussion with the audience.

Off the conference, all coordinators met for a friendly dinner which was also the kick-off for organizing and sharing communications, disseminations and results over the coming years between the different projects.

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

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.

Celebrating World Microbiome Day by Inspiring Young Minds with the Wonders of Microbiology

In a unique venture celebrating World Microbiome Day, we organized a series of engaging microbiology workshops at Toulouse-Lautrec Primary School in Vaucresson and another primary school in the southern suburbs of Paris. These workshops aimed to teach children about microbiomes, fermented foods, and the importance of gut health through interactive and hands-on experiences.