2nd Forum on Fermented Foods Program

Program

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The COST Action PIMENTO (CA20128 – Promoting Innovation of ferMENTed fOods) is organising the “Second Forum on Fermented Foods” which will take place in Málaga (Spain), between 5th-7th February 2025 at the School of Medicine, University of Málaga.

After the success of the First Forum on Fermented Foods in 2023, a Second Forum on FF will be organized to share the knowledge on these important foods so far: their variety, the large biodiversity of microorganisms involved and their metabolism, the innovation, sustainability and limitations on the FF production, the bioactivity of their compounds and their beneficial effects at different levels, and their role in a whole diet, among other essential topics.

Attempted sessions will be the following :

5th February 2025

Opening session 
09:00 - 09:10

Ignacio SANTOS, Dean of School of Medicine, UMA
Carmen GONZALEZ DOMENECH, Lecturer of School of Medicine, UMA                     
Christophe CHASSARD, INRAE, France
Welcoming

Session 1: Diversity of FF: Production and consumption
Chair: Effie TSAKALIDOU (AUA, Greece) and Photis PAPADEMAS (CUT, Cyprus)

09:10-09:35Paul COTTER, Teagasc, Ireland
Microbial diversity of fermented foods
09:35-10:00Photis PAPADEMAS, CUT, Cyprus
WG2 results
10:00-10:25Emmanuella MAGRIPLIS, AUA, Greece
Frequency Fermented Foods Questionnaire
10:25-10:40Chloé GAPP, University of Lorraine, France and Anna GRIZON, INRAE, France 
Top-down and bottom-up ecological engineering for the selection of autochthonous ferments for cheese production 
10:40-10:55Vittorio CAPOZZI, ISPA-CNR, Italy
Italian Fermented Foods with a Geographical Indication status: cheese, bread, table olive, semi-dry sausage, and wine
10:55-11:10Bastien RENARD, PhD INRAE, France
One process applied to different cereals leads to specific microbial profiles: the case of traditional fermented couscous from Senegal. 
11:10-11:25Baltasar MAYO, IPLA-CSIC, Spain
Microbial diversity in the blue-veined Cabrales cheese by culturing and metataxonomics 
11:25-11:55Coffee break
11:55-12:10Òscar BORONAT NIELSEN, CETT, Spain
Enhancing Food Aromas Through Novel Fermentations of Upcycled By-Products 
12:10-12:25Marina CRETENET, University of Caen, France
Is French cider a bad wine ?
12:25-12:40Muge ISLETEN HOSOGLU, Gebze Technical University, Turkey
Fermentation of microalgae as a way to increase the implementation of algae-based products in food industry
12:40-12:55Eugenia PERTZIGER, Agroscope, Switzerland
Dietary Intake of Live Microorganisms and Fermented Foods in Swiss Adults
12:55-13:10Elif SEZER, Sakarya University, Turkey
Incorporating Spore-Forming Probiotics and Dietary Fibers in Ice Cream Production
13:10-13:25Milan CERTIK, STU, Slovakia
New types of fermented-based foods: challenge for fungal solid-state fermentation?
13:40-14:40Networking
Networking Platform - One-to-one meetings https://www.networking.fermentedfoods.eu
  
13:30-15:00Lunch and poster session
  

Session 2: Safety of Fermented Food
Chair: Zuzana Ciesarova (NPPC, Slovakia), and Carmen González (UMA, Spain)

15:00-15:25Kalliopi RANTSIOU, University of Turin, Italy
Microbial safety aspects of fermented foods
15:25-15:40Ricardo ASSUNCAO, National Institute of Health Dr. Ricardo Jorge, Portugal
From Health Impact to Green Choices: The Dual Impact of Fermented Foods
15:40-15:55Daniela NIKOLOVSKA NEDELKOSKA, University St. Kliment Ohridski-Bitola, North Macedonia 
The impact of fermentation on acrylamide levels and bioactive profile of pumpkin and soft wheat composite bread
15:55-16:10Zuzana CIESAROVA, National Agricultural and Food Centre, Slovakia
Is fungal solid-state fermentation a safe method for food valorization in terms of acrylamide formation?
16:10-16:25Bojana BOGOVIC MATIJASIC, University of Ljubljana, Slovenia:
New insights into the safety of fermented dairy products by analysing resistomes
16:25-16:55Coffee break
16:55-17:10Marta LARANJO, UEVORA-MED|CHANGE, Portugal
Farm-to-fork transmission of antimicrobial resistance genes in fermented pork sausages
17:10-17:25María QUINTANILLA-CARVAJAL, Universidad de La Sabana, Colombia:
Antimicrobial Activity of Fermentation Metabolites Produced by Limosilactobacillus fermentumK73 Isolated from Costeño Cheese Against Shigella spp., Escherichia coli, and Salmonella spp.
17:25-17:40

Abdelkader BOUTINE, DOMCA, Spain
Revolutionizing Food Safety: Breakthroughs in Bacteriocinogenic Ferments from Spontaneously Fermented Mediterranean Foods

17:40-17:55Marion DALMASSO, University of Caen, France
Exploring the unknown: are phages present in cider?
17:55-18:10Monica GANDIA, University of Valencia, Spain
BEFERMED project: Development of fermented beverages from local Mediterranean plant-based raw materials
18:10-18:50Networking
Networking Platform - One-to-one meetings https://www.networking.fermentedfoods.eu

 

6th February 2025

Session 3: M4SF Cluster
Chair: Marta LARANJO (UEVORA-MED|CHANGE, Portugal) and Vittorio CAPOZZI (ISPA-CNR, Italy)

09:00-09:25Orla O’SULLIVAN, Teagasc, Ireland
Fermented foods, their microbiome and its potential in boosting human health
09:25-09:40Kristin VERBEKE, Faculty of Medicine, Belgium
HEALTHFERM project
09:40-09:55Stéphane CHAILLOU, INRAE, France
DOMINO project
09:55-10:10Ricardo DIAS, University of porto, Portugal
WHEATBIOME project
10:10-10:25Angela SESSITSCH, Austrian Institute of Technology, Austria
MICROBIOMES4SOY project
10:25-10:40Tanja KOSTIC, Austrian Institute of Technology, Austria
MICROBIOME project
10:40-11:10Coffee break
11:10-12:00 M4SF Round table 
Health Future European Projects on FF
12:00-13:00Poster session
13:40-14:40 Networking
Networking Platform - One-to-one meetings https://www.networking.fermentedfoods.eu
  
13:00-14:30Lunch and poster session
  

Session 4: Health promoting effects of Fermented Foods
Chair : Guy VERGERES (Agroscope, Switzerland) and Smilja TODOROVIC PRACER (Institute of Biological Research, Serbia)

14:30-14:55Robert HUTKINS, University Of Nebraska, U.S.A
Dietary microbes: Persistence in the gut and impact on health
14:55-15:20Guy VERGERES, Agroscope, Switzerland
PIMENTO WG3 - Summary of the activities, results to date, and short-term outlook
15:20-15:35Arghya MUKHERJEE, Teagasc, Ireland
The impact of consumption of live dietary microbes on health: a scoping review
15:35-15:50Isabel MORENO-INDIAS, IBIMA-Bionand Platform, Spain
Effect of Moderate Consumption of Different Phenolic-Content Beers on the Human Gut Microbiota Composition: A Randomized Crossover Trial
15:50-16:05Jekaterina KAZANTSEVA, AS TFTAK, Estonia
The Effect of Fermented Vegetables on Human Health and Gut Microbiota
16:05-16:35Coffee break
16:35-16:50Isabelle SAVARY-AUZELOUX, INRAE, France
Development of a fermented food with validated beneficial impact on health: a case study with a cheese including a Lacticaseibacillus casei capable to enhance muscle insulin sensitivity
16:50-17:05Cornelia BÄR, Agroscope, Switzerland
A new strategy for the development of functional fermented foods to support human health
17:05-17:20Konstantinos PAPADIMITRIOU, Agricultural University of Athens
A multi-omics approach to study different Greek PDO fermented foods and wines
17:20-17:35Jonna KOPER, Lesaffre Institute of Science and Technology, France
In vitro human gastrointestinal digestibility and colonic fermentation of whey, casein and edible yeast-based proteins
17:35-17:50Vincenzo VALENTINO, University of Naples Federico II, Italy
Grana Padano and Parmigiano Reggiano cheeses microbiomes exhibit neuroactive potential and bioprotective activities
18:10-18:50Networking
Networking Platform - One-to-one meetings https://www.networking.fermentedfoods.eu

 

7th February 2025

Session 5: Booster and hurdles for innovation in FF
Chair: Marie-Christine CHAMPOMIER-VERGES (INRAE, France) and Magali CORDAILLAT-SIMMONS (UCA, France)

09:00-09:15Marie-Christine CHAMPOMIER-VERGES, INRAE, France
PIMENTO WG4 - Federating scientists and Fermented Food producers to boost innovation for society
09:15-09:40Magali CORDAILLAT-SIMMONS, Université Clermont Auvergne, France
First lessons from a survey on bottlenecks for innovation in fermented food sector in COST countries
09:40-10:10Antonio DEL CASALE, Microbion, Italy
Round table - Towards an European Fermented Foods cluster initiative 
10:10-10:25Luca COCOLIN, University of Turin, Italy
The challenge of microbiome preservation and storage
10:25-10:50Bruno POT, Yakult Europe, Netherlands
The (future) fate of “dietary microbes”! Is “dietary” the same as “challenging”?
10:50-11:10Coffee break
11:10-11:40Round table - Multi-stakeholders
Discussion on 'Dietary Microbes'
11:40-12:05Biljana TRAJKOVSKA, UKLO, North Macedonia, Elena GERBAUD, INRAE, France and Kathryn PIMENTEL-BURTON, Agroscope, Switzerland
WG1 strategy

Innovation award
Chair: Antonio DEL CASALE, MICROBION, Italy

12:05-12:35Pitch communications
12:35-12:45Votes & Awards ceremony 
Closing session 
12:45-13:00Christophe CHASSARD, INRAE, France and Juana FRIAS, ICTAN-CSIC, Spain
Closing remarks
13:10Lunch and poster session
13:40-17:00Networking
Networking Platform - One-to-one meetings https://www.networking.fermentedfoods.eu

Date de modification : 06 février 2025 | Date de création : 19 août 2020 | Rédaction : Rédacteur