COST PIMENTO Workshop in Bratislava: A Successful Gathering for the Future of Fermented Foods

Published: Sep 20, 2024 by FME Lab

From September 16 to 19, Bratislava hosted the latest COST PIMENTO workshop, bringing together key members of the management committee, core group, and working groups. This fruitful event, organized by the National Agricultural and Food Centre (Food Research Institute), provided an opportunity to discuss the future direction of fermented foods research.

Highlights of the workshop included preparations for the upcoming Fermented Foods Forum in Malaga, set for February 5-7, 2025, in collaboration with the DOMINO project. Discussions ranged from scientific insights to organizational details, laying the groundwork for an impactful forum next year.

Marie and Stéphane also had the chance to explore the rich diversity of local fermented foods in Bratislava, showcasing how tradition and innovation can come together. As we learned, the future of fermented foods truly does “lie in the barrel.”

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.

COST PIMENTO Workshop in Bratislava: A Successful Gathering for the Future of Fermented Foods

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.