DOMINO 3rd annual meeting in Madrid

Published: Apr 20, 2026 by FME Lab

After three years, the #DominoEU project has reached full speed, with significant results across all project objectives. The three-day meeting provided an opportunity to review the very busy year of 2025 and the many key findings that can be leveraged in the coming months.

In 2026 and 2027, the #DominoEU project will continue to explore new aspects of the beneficial relationship between fermented foods and health. Special thanks go to the project’s PhD students, who led an interactive session with the project’s senior researchers, engaging in an open discussion on the future prospects of multidisciplinary projects like DOMINO, as well as the impact of AI on data management and computational tools.

Don’t hesitate to stay connected to the project by checking our website or subscribe to our newletters.

https://www.domino-euproject.eu/

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”.

Harnessing gut microbiome diversity for next-generation fermented foods

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.

DOMINO 3rd annual meeting in Madrid