News
Pimento Webinar Series
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,
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!
The community flies to India. A new publication from the research group led by Prof. Jyoti Prakash Tamang has delved into the study of the
Kefir is not only a fascinating fermented product of health interest, but also becomes the subject of “citizen science project designed to provide the general
Kefir grains represent an excellent example of how a consortium of prokaryotes and eukaryotes can provide the basis for fermented food production. Understanding the added
During the COST Info Day at the Faculty of Agricultural Sciences and Food in Skopje on 14 November, we were very glad that Prof. Dushica
PIMENTO community promotes the Development and Validation of the first European Fermented Food Frequency Questionnaire (FFFQ). By taking a few minutes to complete this survey,
Last months for submitting your manuscript to the special issue “Microbial Diversity, Microbial Resources and the Quality/Safety of Fermented Beverages” on the journal Food Bioscience.
“Microbial Fermentations in Nature and as Designed Processes” is a new book Edited by Christon J. Hurst and recently published by John Wiley & Sons