PIMENTO webinar series:  Innovation in Traditional Fermented Food Production

PIMENTO webinar series:  Innovation in Traditional Fermented Food Production

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!

Date: Mar 08th-2024
Time: 02:00-03:30 pm CET

Click or copy/paste the link below to participate:

Our Speakers/Topic talks:
Dushica Santa (Faculty of Agricultural Sciences and Food – Skopje, Ss Cyril and Methodius University in Skopje)
“Sustainability of Traditional Fermented Foods: A Focus on Local Food Systems”

Vittorio Capozzi (Institute of Sciences of Food Production, National Research Council of Italy)
“Autochthonous Starter Cultures and Regional Products: ‘glocal’ trends”

Amila Oras (Department of Food Technologies -Faculty of Agriculture and Food Sciences, University of Sarajevo)
“Current trends in production of functional fermented non-alcoholic beverages”

Christian Coelho (INRAE, VetAgro Sup Campus Agronomique de Lempdes, UMR F, Université Clermont Auvergne, Aurillac)
“Microbiological alternatives to reduce copper and pesticides residues in wines”

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Organised by: Hülya Cunedioğlu, Gulden Goksen, Mariagiovanna Fragass, Christophe Chassard, Elena Gerbaud, Marta Laranjo, Vittorio Capozzi