WG3 (Health Benefits and Risks of Fermented Foods) held a focused workshop in Antalya, Turkey, hosted at Akdeniz University’s Health, Culture and Sports Department facilities. This event brought together researchers and experts committed to deepening the scientific understanding of fermented foods and their impact on health.
The workshop followed a structured agenda including: data selection, overview and harmonization of data extraction, product characterization, mechanisms of action, safety assessment, and the development of a strategic roadmap for future work.
This workshop laid the foundation for a shared analytical framework and fostered collaboration across disciplines. It represents a key step forward in identifying both the potential health benefits and risks associated with fermented food consumption.