FermenTwin Project Launch: A Fusion of Microbiology, Technology, and Taste

Published: Jan 25, 2024 by FME Lab

Today marked the exciting kickoff of the FermenTwin project, funded by INRAE DIGIT-BIO metaprogram and coordinated by Guillaume Gautreau, an innovative venture set to develop a food microbiota digital twins of fermented vegetable juices.

The meeting was a vibrant exchange of ideas, bringing together a diverse group of experts and enthusiasts. Post-discussion, the attendees had the opportunity to indulge in an array of fermented juices, including carrot, beetroot, and cabbage, offering a firsthand taste of what the FermenTwin project aims to enhance.

The highlight of the day was the tour of the mini-biofermenters, developped by Cyprien Guerin and Pierre Nicolas, a peek into the advanced technology that lies at the heart of the project. These mini-biofermenters are a crucial element in the FermenTwin initiative, providing a controlled environment for studying and optimizing the fermentation process.

Celebrating World Microbiome Day by Inspiring Young Minds with the Wonders of Microbiology

In a unique venture celebrating World Microbiome Day, we organized a series of engaging microbiology workshops at Toulouse-Lautrec Primary School in Vaucresson and another primary school in the southern suburbs of Paris. These workshops aimed to teach children about microbiomes, fermented foods, and the importance of gut health through interactive and hands-on experiences.

Explore the Health Benefits of Fermented Foods on World Microbiome Day with EUFIC

On #WorldMicrobiomeDay, Domino with EUFIC (European Food Information Council) has a mission to disseminate food microbiome science publicly.

DOMINO Workshop on genome-scale modelling. How to build innovative and forward-looking methodologies in the field of fermented foods

The last three days, from Monday 24th to Wednesday 26th of June, INRAE (MaiAge & MICALIS) teams organised a workshop on microbial community-level genome scale modelling (GSM) for consortia design.