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,
PhD call at University of Foggia, including positions on “Biotechnology and Smart Practices for a sustainable Management of Natural Resources, Food and Agriculture”
First face-to-face WG2 meeting was held in Limassol (Cyprus) on the 8th-10th of June, 2022.
You can find all information (programme, registration link, etc.) here
First face-to-face WG3 meeting was held in Belgrade on the 23th-25th of May 2022. The first workshop of the WP3 took place in Belgrade, Serbia,
First face-to-face CG meeting was held in Madrid on the 5th and 6th of May, 2022.
First PIMENTO Cost Action and MC meetings were held online on the 24th and 25th of February.
