COST PIMENTO 2022 workshop

Published: Oct 28, 2022 by FME Lab

PIMENTO CA20128 is a project focusing on the cartography, scientific evidence database and innovative challenges in the field of fermented foods (read more at cost.eu)

Over the last 3 days, together with scientists and representatives from different sectors across Europe have been working on questionnaires that will be used as tools in collecting data on both volume of consumption and innovation bottlenecks in fermented food production.

Marie animated a dedicated workshop about innovation for fermented food (WG4 task)

header image by ccPixs.com

Share

Latest Posts

FME at Bioket 2026 advancing synthetic microbial ecology for sustainable food

At the BIOKET (Bioeconomy Key Enabling Technologies) conference in Fribourg, Julien presented recent advances from the SynthPlex project, positioning synthetic microbial ecology as a core tool for next-generation fermented foods.

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 ↩