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Three sessions will be organized including presentations and a round table:

25^th 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

25^th 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)

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)

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), Sofia Morais (Puratos, Belgium), Damien Paineau (Ferments of the Future Grand Challenge, France), Sebastien Louvion (Standing Ovation, France & Food Fermentation Europe, Belgium)