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EFSA survey on new developments in biotechnology applied to microorganisms

The European Food Safety Authority (EFSA) invite interested parties to participate to a survey on new developments in biotechnology applied to microorganisms! More info and

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Special Issue “Microbial Communities in Fermented Products: Current
Knowledge and Future Prospects”

📢 A new special issue from PIMENTO members: Research Topic “Microbial Communities in Fermented Products: Current Knowledge and Future Prospects” in the journal Frontiers in

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2nd International Electronic Conference on Microbiology (ECM 2023)

2nd International Electronic Conference on Microbiology (ECM 2023) is hosted online by ECM2023.sciforum.net. ECM 2023 will present the latest research related to microorganisms. Topics of interest

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Special Issue “Health Beneficial Effects of Plant Beverages: From In Vitro to In Vivo Evidence”

👩‍🏫 Guest Editors: Antonio Cilla Tatay, Guadalupe Garcia-Llatas, Mónica Gandía, Amparo Gamero Lluna, CA20128 members

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8th conference on Physiology of Yeast and Filamentous Fungi (PYFF8): inter-COST symposium

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.

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Post-Doc fellowship at the Food Microbial Ecology lab – Micalis Institute – INRAe

Post-Doc fellowship at the Food Microbial Ecology lab – Micalis Institute – INRAe (France) in the frame of ANR Metasimfood project.

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Special Issue “New Insights on Traditional Fermented Beverages”

📢 Special Issue “New Insights on Traditional Fermented Beverages” 👩‍🏫 Guest Editors: Mónica Gandía and Amparo Gamero Lluna, CA20128 members More info at www.mdpi.com

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Special Issues: “Tradition and Modernity in Fermented Foods: Emerging Trends to Promote Quality, Safety and More”

“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

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The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review

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

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Special Issues: “Microbial Safety of Fermented Foods”

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

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Knowledge of fermentation and health benefits among general population in North-eastern Slovenia

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

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IJERPH Webinar | Food Microbiology: The Past and the New Challenges

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

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PIMENTO

The long-term goal of PIMENTO is to place Europe at the spearhead of innovation on microbial foods, promoting health, regional diversity, local production at different scales, contributing to economical and societal development as well as food sovereignty. To respond to this challenge, the scientific and non-scientific communities need to join forces and co-construct a multi-stakeholder vision and dynamic in the field of Fermented Foods (FF).

Action Details

Action Chair: Dr Christophe CHASSARD
Action Vice-chair: Dr JUANA FRIAS

MoU – 068/21
CSO Approval date – 25/05/2021
Start date – 08/11/2021
End date – 07/11/2025

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© 2023 PIMENTO COST ACTION CA20128 • Promoting Innovation of ferMENTed fOods • All rights reserved

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COST (European Cooperation in Science and Technology) is a funding organisation for research and innovation networks. Our Actions help connect research initiatives across Europe and beyond and enable researchers and innovators to grow their ideas in any science and technology field by sharing them with their peers. COST Actions are bottom-up networks with a duration of four years that boost research, innovation and careers.

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