1st Scientific Day of the Food Science, Nutrition, and Human Nutrition Program

Published: May 30, 2023 by FME Lab

The 1st Scientific Day of the “Food Science, Nutrition, and Human Nutrition Program” was Tuesday, May 30th, 2023 at Campus Agro Paris-Saclay. Topics included Food transformation, Food transitions, Healthy eating and Personalized nutrition

Julien would like to express his gratitude for the invitation to participate in this day, where he had the opportunity to present in the session dedicated to personalized nutrition. He discussed how dietary habits, among other factors, can influence the symbiosis between the host and the intestinal microbiota. Furthermore, he highlighted the role of fermented food products in this equation.

During the event, he had the chance to engage with fellow scientists, exchanging knowledge and insights on the subject. It was inspiring to witness the collective efforts and ideas aimed at shaping the future of food science and nutrition.

6th scientific meeting of ANR metasimfood project in Strasbourg

On Tuesday 7th of January, the 7 partners gathered for the second time in Illkirch (close to Strasbourg) and were hosted by Aérial. The meeting was focused on the main advances carried out on the fermented vegetables food model with exiting results confirming the hypothesis postulated earlier in the project. Also, the evening before the meeting, Aérial organized a specific visit of the largest Sauerkraut producer in France, at a small village 30 km south of Strasbourg.

DOMINO: Advancing Food Microbiome Science Across Europe

The DOMINO project is at the forefront of connecting microbiome science, food systems, and health in Europe. Recent activities highlight how DOMINO is driving innovation and fostering collaboration:

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.