Workshop for Domino living-labs

Published: Dec 4, 2023 by FME Lab

A workshop for #DominoEU living-labs (LL) was held at the Vrije Universiteit Amsterdam (VU Amsterdam) on thursday 30th of november and friday 1st of December.

During the workshop, the first steps of LL implementation were planned and the future LL coordinators within the project followed an intensive training and learned how to facilitate a focus group discussion. Pim Klaassen, Anne van der Geest and Camilla Bodewes managed to organised this very intensive but lovely moment between #DominoEU scientists from different scientific backgrounds. I would like to express a great thank you to our hosts and excellent skilled teachers. This was also the opportunity for young PhD students within the project to be trained on RRI (Responsible Research & Innovation) practices. The workshop diner at Café de Vrijdag was also lovely ! 👍

Now #DominoEU Living-labs on plant-based fermented foods and their role in human health and food systems sustainability are really on the move in several corners of Europe. A great challenge lies in front of us but a lots of opportunity for clustering in the frame of #Microbes4SustainableFoods and Food2030 Networks priorities.

A specific encouragement to the very serious students : Lucia Espinosa, Marie Christine Champomier Vergès, Ilario Ferrocino, René Geiß, Christelle Humblot, Jekaterina Kazantseva, John Kenny, Tanja Kostic, Rain Kuldjärv, Abelardo Margolles, Sinead McCarthy, Bastien Renard, Pedro Riesco, Corina Veron Chavanne and Gaia Vanzetti.

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.