On Friday, 14th October 2022 Prof. Emre Hastaoğlu co-organized and moderated the online session “Innovation, Health and Food” as part of the International Congress on Food Researches 2022 (ICONFOOD’22) conducted within the Food Studies Application and Research Center of Sivas Cumhuriyet University in Turkey. PD Dr Guy Vergères gave a keynote presentation in this session entitled “Functional properties of fermented foods: from the genome of lactic acid bacteria to epidemiological studies”. In his presentation Guy Vergères highlighted the work conducted by PIMENTO on fermented foods, in particular the work of Working Group 3 on their health properties. Of note, Prof. Emre Hastaoğlu co-leads the PIMENTO WG3 project “Functional valorization of food byproducts by fermentation”.
More information at ICONFOOD’22