Introduction
25th of May, 13.45-14.00
Christophe Chassard (Chair of the COST Action 20128 Pimento): organization and objectives of the COST Action and Forum on Fermented Foods
Session 1: Diversity and safety of Fermented Foods
25th of May, 14.00 – 18.00
Session Chair: Effie Tsakalidou (Agricultural University of Athens, Greece)
14.00 – 14.20 Effie Tsakalidou (Agricultural University of Athens, Greece) and Michail Syrpas (Kaunas University of Technology, Lithuania). Cartography of Fermented Foods: Update on WG2 and FFFQ activities
14.20 – 14.40 Céline Delbes (INRAE, France): MetaPDOcheese: investigation of the drivers of microbial communities from French PDO milks and cheeses
14.40 – 15.00 Konstantinos Papadimitriou (Agricultural University of Athens, Greece): Microbial diversity of the traditional Halitzia cheese produced in Cyprus
15.00 – 15.20 Elisa Salvetti (University of Verona, Italy): Exploring Antimicrobial resistance in lactic acid bacteria: opportunities from Verona University Culture Collection (VUCC-DBT)
15.20 – 15.40 Christian Coelho (VetagroSup, France): Evaluation of pesticide residues and copper biosorption potential by lactic bacteria biomass isolated from cheese and wine
15.40 – 16.00 Victoria Caballero (Technological University Dublin, Ireland): Lactic Acid Bacteria and its Contribution to Fermented Food Safety Assed by Mathematical Modelling
16.00 – 16.45
Refreshment/Session 1 posters/networking
16.45 – 18.00 Round Table – Diversity and Safety of Fermented Foods
Chair: Michail Syrpas (Kaunas University of Technology, Lithuania) Introductory talk (15 min)
Panel discussion: Juana Frias (Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain), Marta Laranjo (University of Evora, Portugal), Antonia Matalas (Harokopio University, Greece), Victoria Caballero (Technological University Dublin, Ireland), Christophe Chassard (INRAE, France). Discussion (60 min)
Zoom link for the online participation to Session 1
Session 2: Health benefits and risks of fermented foods
26th May, 08:30-12:30
Session Chair: Guy Vergères (Agroscope, Switzerland)
08:30 – 08:50 Smilja Todorovic (University of Belgrade, Serbia). Health benefits and risks of fermented foods – Update on WG3 activities
08:50 – 09:20 Seppo Salminen (University of Turku, Finland). Fermented foods and the human microbiota
09:20 – 09:50 Stéphane Chaillou (INRAE, France). DOMINO – Harnessing the microbial potential of fermented foods for healthy and sustainable food systems
09:50 – 10:10 Cornelia Bär (Agroscope, Switzerland). Polyfermenthealth – Linking bacterial diversity in fermented food to metabolic health
10:10 – 10:30 Christèle Humblot (IRD, France) Cereal based fermented foods as a source of vitamin B12
10:30 – 11:15 Refreshment/Session 2 posters/networking
11:15 – 12:30 Round table – Assessing the health benefits and risks of fermented foods
Ricardo Assunção (Egas Moniz School of Health & Science, Portugal): Introductory talk (15 min)
Panel discussion: Ricardo Assunção (Egas Moniz School of Health & Science, Portugal), Christophe Chassard (INRAE, France), Guy Vergères (Agroscope, Switzerland), Juana Frias (Instituto de Ciencia y Tecnología de Alimentos y Nutrición, Spain), Corinne Lesens (Lesaffre Institute of Science & Technology, France).
Discussion (60 min)
Zoom link for the online participation to Session 2
Session 3: Innovation and industrial topics for Fermented Food
26th May, 14:00-18:00
Session Chair: Antonio Del Casale/Marie-Christine Champomier-Verges (Microbion, Italy and INRAE, France)
14:00 – 14:20 Antonio Del Casale/Marie-Christine Champomier-Vergès (Microbion, Italy and INRAE, France)
Federating scientists and Fermented Food producers to boost innovation for society – Update on WG4 activities
14:20 – 14:40 Damien Paineau (Ferments of the Future Grand Challenge, France)
Ferments du Futur: a new program to accelerate research & innovation on ferments, fermented foods and biopreservation
14:40 – 15:00 Vittorio Capozzi (Inst. of Sciences of Food Production, National Research Council ISPA-CNR, Italy)
Green R&D approaches to promote sustainable food processing: the potential of DIMS to speed up innovation in fermentation
15:00 – 15:20 Corinne Lesens (Lesaffre Institute of Science and Technology, France)
Impact of cereal milling products on sourdough signatures
15:20 – 15:40 Hélène Briand (Bon Vivant, France & Food Fermentation Europe, Belgium)
Fermentation 2.0: From challenges to opportunities
15:40 – 16:10
Refreshment/Session 3 posters /networking
16:10 – 16:30 Luca Cocolin (Dep. Agricultural, Forest and Food Sciences, Turin University, Italy) Bioprotection role of bacteria in early stage of wine fermentation
16:30 – 18:00 Round table – “Challenges for new fermented foods and fermented ingredient”
Introduction talk: Fabienne Verté (Puratos, Belgium)
Panel discussion: Kevin Camphuis* (Shakeup-Factory, France), Nour Akbaraly (Les Nouveaux Affineurs, France), Fabienne Verté (Puratos, Belgium), Damien Paineau (Ferments of the Future Grand Challenge, France), Sebastien Louvion (Standing Ovation, France & Food Fermentation Europe, Belgium)
Zoom link for the online participation to Session 3