We are excited to share a recent publication “based upon work from COST Action CA20128 (Promoting Innovation of fermented foods; https://fermentedfoods.eu/), supported by COST (European
On 25.03.2025, we had an interesting session on fermented legumes as part of the PIMENTO COST Action CA20128 initiative! Juana Frias proposed an exciting journey
Last ten days for the Early Bird registration and for oral/poster submission to the XV National Congress on Biodiversity! March 31th, 2025 Registration and abstract
Fermented foods continue to captivate the scientific community, not only for their rich cultural significance but also for their profound impact on health. Latest study
The Slovak Chemical Society, the National Agricultural and Food Centre, and the Faculty of Chemical and Food Technology of the Slovak University of Technology in
Abstract submission has been extended to December 10!
Are you dealing with Fermented Foods? We invite you to the next PIMENTO MEETS INDUSTRY meeting organized by the WG4 of PIMENTO CA20128. This meeting
COST PIMENTO participates in NutrEvent, the European meeting for Innovation in Food, Human and Animal Nutrition. Lille, Grand Palais. KEY FIGURES of NutrEvent 2023: INSIDE
COST PIMENTO will participate in NutrEvent. If you are participating in NutrEvent, please look for our stand! Christophe CHASSARD, Elena GERBAUD and Caroline AROUS will
Zuzana Ciesarova (Narodne Pol’nohospodarske A Potravinarske Centrum) organized the COST PIMENTO CORE GROUP MEETING, MANAGEMENT COMMITTEE MEETING and WORKING GROUP 1 MEETING in Bratislava. Date:
Excited to share with you a milestone achieved within the framework of the PIMENTO Working Group 3 (WG3) activities supported by the leadership of Guy
Guy Vergeres (Agroscope) organized a training schools on the topic “to better access the clinical trials: use the assessment scale and methodology to evaluate the
