ICS is a standard method of transferring calendar information between computer systems and can be easily imported in almost any calendar program
2nd Forum on Fermented Foods
Welcome to the second Forum on Fermented Foods
This international conference will take place in Malaga (Spain) from 5 to 7th, February 2025 and is organized by the COST action PIMENTO.
This event will focus on the promotion of fermented foods in Europe and marks the culmination of the COST action by bringing together the European academic and scientific community at the initiative of the project and the business world and by showcasing the strong synergies which have been established. Don’t miss this opportunity to :
- Learn from outstanding experts in the field of Fermented Foods
- Network with colleagues and expand your professional relationships
- Present your research and receive interesting feedback
- Celebrate innovation with our awards.
Plenary speakers
COTTER Paul
Head of Food Biosciences at Teagasc, is a Principal Investigator with the large Irish Research Centres, APC Microbiome Ireland, VistaMilk and Food for Health Ireland and CTO/co-founder of SeqBiome, a microbiome sequencing and bioinformatics service provider.
HUTKINS Robert
Bob Hutkins is the Shahani Professor Emeritus of Food Science at the University of Nebraska. He received his Ph.D. from the University of Minnesota and was a postdoctoral fellow at Boston University School of Medicine. Prior to joining the University of Nebraska, he was a research scientist at Sanofi Bio Ingredients, a food biotechnology company.
POT Bruno
Science Director at Yakult Europe, Food Microbiology Professor at the Vrije Universiteit Brussels
RANTSIOU Kalliopi
Professor of Food Microbiology at the University of Turin in Italy
More about the PIMENTO COST Action
Present in all European diets, fermented foods (FF) hold a strategic place due to the benefits they offer in terms of nutrition, sustainability, innovation, cultural heritage and consumer interest. The potential of FF for improving human health but also driving food innovation and local production in the next decades has become highly relevant. The challenge is therefore to federate the scientific community and other key stakeholders working on FF. We want to collectively advance scientific evidence of their health benefits, building a benefits/risk approach in order to promote multi-modal innovation and respond to the expectations of different European communities.
The long-term goal of PIMENTO is to place Europe at the spearhead of innovation on microbial foods, promoting health, regional diversity, local production at different scales, contributing to economical and societal development as well as food sovereignty. To respond to this challenge, the scientific and non-scientific community need to join forces and co-construct a multi-stakeholder vision and dynamic in the field of FF. A COST Action is the best means of building this network and enabling this long-term vision to become reality.
The wide variety of stakeholders engaged will enable PIMENTO :
- to tightly connect and clarify scientific knowledge on health aspects of FF
- to tackle technical, societal and legislative bottlenecks behind FF-based innovations
- to contribute to the establishment of long-term scientific workplaces
- to disseminate widely define scientific knowledge on FF and define strategic roadmap for future joint research.
To remember
-
Date
February 5-7, 2025 -
Registration
From 7 October 2024 to 3 February 2025 -
Submission
From 11 October 2024 to 15 January 2025 -
Contact
Go to contact form -
Share this event !