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.

Fermented foods at the Fête de la science Paris-Saclay 2026

On October 3–4, 2026, Stéphane Chaillou and Alice Lima took part in the Village des sciences at ENS Paris-Saclay for the Fête de la science, France’s annual science festival. This year’s theme, “Saveurs savantes”, invited visitors to explore the science behind food and flavour.

From “synthetic” to defined microbial communities for clearer terminology

Stéphane Chaillou participated in a joint reflection with a group of international researchers, coordinated by the Austrian Institute of Technology (AIT), on the terminology used to describe certain microbial communities. The collective of experts proposes replacing the term “synthetic community” (or SynCom), sometimes perceived negatively, with “Defined Microbial Community”.

INRAE Tokyo NODAI Joint Symposium on Fermentation and Food Bioscience

On June 5, 2026, Julien Tap participated in the INRAE-Tokyo NODAI Joint Symposium on Fermentation and Food Bioscience. This online event brought together researchers from INRAE and the Tokyo University of Agriculture to discuss fermentation microbiology, food bioscience, taste, and microbiome-based approaches to health. More than 100 participants attended the symposium, most of them Japanese students, highlighting the strong interest of the next generation in fermentation and microbiome science.