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

July 8-11, 2024: Foodmicro 2024 and Cost Pimento: 28th International ICFMH Conference- Technological Evolution and Revolution in Food Microbiology (https://foodmicro2024.com/home.php). Marta Laranjo (University of Evora,

📢 SAVE THE DATE! Date: 5th – 7th February 2025Location: Málaga (Spain) The COST Action PIMENTO (CA20128 – Promoting Innovation of ferMENTed fOods) is organising

Third appointment for the PIMENTO webinar series with a session on “Fermented Foods and Appetite”, including four PIMENTO speakers from different European countries! SAVE THE

XLII European Culture Collections’ Organisation (ECCO) meeting entitled “Microbe & Microbiome Management for a Better Planet” is organised in Bari (Italy) from 18 to 20

There is growing interest in packaging solutions for fermented products and biotools that enhance microorganisms in new packaging designs. These are some of the topics

Microbial communities in fermented products are dynamic ecosystems that drive the transformation of raw materials into new products. These communities, comprising bacteria, yeast, and moulds,

This is a great opportunity for PIMENTO members and the participants in other COST Actions. Any member/team working on the activities of a COST Action

This week, Dushica Santa and Natalija Atanasova-Panchevska (PIMENTO members from North Macedonia) were invited to present the PIMENTO COST action and the benefits of participating

Second appointment for the PIMENTO webinar series with an appointment on “Innovation in Traditional Fermented Food Production”, including four PIMENTO speakers from different European countries!