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.”

From “synthetic” to defined microbial communities for clearer terminology

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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

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.