The COST Actions Yeast4Bio and Pimento are participating in a joint symposium at the 8th conference on Physiology of Yeast and Filamentous Fungi (PYFF8), which takes place in Cork, Ireland, June 5th – 8th 2023.
Post-Doc fellowship at the Food Microbial Ecology lab – Micalis Institute – INRAe (France) in the frame of ANR Metasimfood project.
📢 Special Issue “New Insights on Traditional Fermented Beverages” 👩🏫 Guest Editors: Mónica Gandía and Amparo Gamero Lluna, CA20128 members More info at www.mdpi.com
“Tradition and Modernity in Fermented Foods: Emerging Trends to Promote Quality, Safety and More” in Applied Microbiology from a CA20128 member Fani Mantzouridou, Associate Professor
A new remarkable review paper from a CA20128 member. Photis Papademas and co-authors Thomas Bintsis and Photis Papademas (2022) The Evolution of Fermented Milks, from
A new Special Issues of Microorganisms (ISSN 2076-2607) from a CA20128 member. Dr. Marta Laranjo launched an article collection on the topic “Microbial Safety of
A new interesting scientific article from a CA20128 member. Sabina Fijan and co-authors Šikić-Pogačar M, Turk DM, Fijan S. (2022) Knowledge of fermentation and health
We are pleased to disseminate the call by the research group Industrial Microbiology and Food Biotechnology at the Vrije Universiteit Brussel (VUB) for a number
Food production and distribution systems are becoming more interdependent, integrated, and globalized. At the same time, escalating and heavily publicized outbreaks of foodborne diseases continue
On Friday, 14th October 2022 Prof. Emre Hastaoğlu co-organized and moderated the online session “Innovation, Health and Food” as part of the International Congress on
The title of the open session is “PIMENTO meets industry: bottlenecks of innovation in fermented foods”.
In this session we will meet associations and industries active in the field of fermented foods in order to discuss what are the bottlenecks that limit the innovation in fermented foods.
The Core Group of the CA20128 – Promoting Innovation of ferMENTed fOods (PIMENTO) together with National Research Council (CNR) of Italy – Department of Biology,
