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!

Are you interested in the promotion of fermented foods and beverages in our lives?  Follow the PIMENTO webinar series each second Friday of the Month,

One of the main goals of the FFFQ is to highlight differences in the consumption habits of the four main European regions (North, South, East,

PIMENTO community will be present 7th edition of the International Foodomics Conference, which will be held in Cesena (Italy) from 14 to 16 February 2024

Since 2018, on February 10th  the United Nations (UN) celebrates World Pulses Day, a global event designed to raise public awareness about the environmental significance and nutritional

We are launching the PIMENTO webinar series with an appointment on “Fermented Foods and Flavour Development” with five young PIMENTO speakers from different European countries!