FFFQ session – Évora, Portugal – September 20-21, 2023
On september 20 and 21, 2023, the fourth Management Committee (MC) meeting of the COST Pimento Action took place at the University of Évora, Colégio
On september 20 and 21, 2023, the fourth Management Committee (MC) meeting of the COST Pimento Action took place at the University of Évora, Colégio
On May 23–24, 2023, Working Group 4 (WG4) met at Valpré Lyon to advance the questionnaire aimed at companies on their generic barriers to innovation
Since January 2022, Working Group 2 (WG2) participants increased from 86 to 203 by May 2023, organized into 10 subgroups with assigned leaders and co-leaders.
WG3 co-leaders from PIMENTO gathered in Kalamata to progress on drafting the study protocols, to be registered in PROSPERO in August 2023, and the position
Working Group 2 (WG2) et Working Group 3 (WG3) progressed on the Fermented Food Frequency Questionnaire (FFFQ), defining its content and preparing its launch in
The PIMENTO Working Groups WG4 and WG2/3 met in Milan from September 26 to 28, 2022. WG4 presented studies and discussions on innovation in fermented
The PIMENTO Working Groups WG4 and WG2/3 met in Milan from September 26 to 28, 2022.WG4 presented studies and discussions on innovation in fermented foods,
The first internal seminar of Working Group 2 (WG2) took place at the Cyprus Univesity of Technology, Senate Building, Limassol. The program included : Twelve
The PIMENTO WG3 workshop was held at the Saint Ten Hotel, Svetog Save 10, Belgrade, Serbia, from May 23 to 25, 2022. Organized by Dr.
The first Core Group Meeting seminar took place at the Institute of Food Science, Technology and Nutrition (ICTAN CSIC) in Madrid on May 5-6, 2022.