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

Lovely second annual meeting of DOMINO project in Cork, Ireland

The DOMINO project held its second annual meeting from 26 to 28 March in the picturesque city of Cork, Ireland. It was an intense and warm moment thanks to the efficient and very friendly organisation of Teagasc and its incredible team coordinated by Orla O’Sullivan and John Kenny.

Health promoting effects of Fermented Foods was the highlight at 2nd Forum on Fermented Foods in Malaga

#DominoEU researchers participated significantly to this amazing conference organised by the COST Pimento. Paul Cotter, Orla O’Sullivan, Jekaterina Kansatseva, Bastien Renard, Isabelle Savary-Auzeloux, Luca Cocolin, Kelly Rantsiou and Tanja Kostic gave talks.

Metagenomic driven isolation of poorly culturable species in food

A new article entitled “Metagenomic driven isolation of poorly culturable species in food” from Caroline and Pierre has been published in Food microbiology journal¹.

Kothe et al. *Metagenomic driven isolation of poorly culturable species in food. Food Microbiology. 2025 ↩