Excited to share with you a milestone achieved within the framework of the PIMENTO Working Group 3 (WG3) activities supported by the leadership of Guy Vergeres, with the support of Smilja Todorović (co-leader).
The ‘conceptual analysis’ published on ‘Frontiers in Nutrition’ represented the opportunity to perform a presentation to the scientific community of the WG3 PIMENTO CA20128 innovative strategy to improve the coordinated research in the field of Fermented Foods
Enjoy reading the manuscript titled “Health benefits and risks of fermented foods —the PIMENTO initiative” https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2024.1458536/full