News
PIMENTO COST Action: Insights from COST Info Day in Skopje
During the COST Info Day at the Faculty of Agricultural Sciences and Food in Skopje on 14 November, we were very glad that Prof. Dushica
During the COST Info Day at the Faculty of Agricultural Sciences and Food in Skopje on 14 November, we were very glad that Prof. Dushica
PIMENTO community promotes the Development and Validation of the first European Fermented Food Frequency Questionnaire (FFFQ). By taking a few minutes to complete this survey,
Last months for submitting your manuscript to the special issue “Microbial Diversity, Microbial Resources and the Quality/Safety of Fermented Beverages” on the journal Food Bioscience.
“Microbial Fermentations in Nature and as Designed Processes” is a new book Edited by Christon J. Hurst and recently published by John Wiley & Sons
PIMENTO (COST Action CA20128) will participate in NutrEvent. If you are participating in #NutrEvent, please look for our stand! Elena GERBAUD and Christophe Chassard will
Key outputs and innovations of direct relevance to food and agriculture from the H2020 funded MASTER project.
Webinar: Wednesday 31 May 2023
Introduction 25th of May, 13.45-14.00 Christophe Chassard (Chair of the COST Action 20128 Pimento): organization and objectives of the COST Action and Forum on Fermented
Professeur Junior specialized in complex fermentation processes for food and human health.
We are pleased to announce you that the website for submission and registration to the 1st Forum on Fermented Food organised by INRAE and the
PIMENTO is launching a large survey dedicated to companies and the private sector in the field of fermented foods in order to identify their bottlenecks
The CA 20128 PIMENTO provides an offer of financial support for the mobility of participants to other organisations located in a different country for a specific work connected with one of the working groups
Important update for our PIMENTO community. Christophe Chassard (INRAE) and CA20128 are organising the “1st Forum on Fermented Foods” which will take place in Lyon,