Survey on the bottlenecks for innovation in the field of fermented foods and starters: fermentedfoods.eu/news/survey-on…

COST PIMENTO is present today in NutrEvent (Rennes, France). Elena Gerbaud, Marie Champomier-Vergès and Christophe Chassard discuss possible collaborations and synergies for “Promoting Innovation of ferMENTed fOods (PIMENTO)”

COST PIMENTO participates is NutrEvent today ( Rennes, France)

NutrEvent: 22 business appointments today, successful day!

NutrEvent today: Christophe CHASSARD and Elena GERBAUD continue to discuss collaborations and synergies for COST PIMENTO

Great session on #FermentedFoods this morning at #IEAS2023. Thank you to Paul Cotter, Christophe Chassard, Georgia Chatonidi and Yamina De Bondt for taking us on this insightful fermentation voyage.

Echoes from PIMENTO community – ‘Kefir4All’ citizen science experience Paul Cotter The project is published in the ‘Journal of Microbiology & Biology Education’ edited by the American Society for Microbiology. Please feel free to explore more at journals.asm.org/doi/10.1128/jm…

Echoes from PIMENTO community - a new publication from Jyoti Prakash Tamang: ‘Grep-chhurpi’, ‘peha’, ‘peron namsing’ and ‘peruñyaan’ are homemade fermented soybean foods. Please find more info at sciencedirect.com/science/articl… International Journal of Food Microbiology - Elsevier

Echoes from PIMENTO community - a new publication from Oktay Yerlikaya Kefir grains represent an excellent example of how a consortium of prokaryotes and eukaryotes can provide the basis for fermented food production. More details at: doi.org/10.1016/j.fbio…

📷 COST PIMENTO COST PIMENTO · 2h PIMENTO webinar series: “Fermented Foods and Flavour Development” SAVE THE DATE! FREEwebinar Date: Feb 09th-2024 Time: 02:00-03:30 pm CET

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! Free webinar 8 March 14h-15h30 forms.gle/2iQX3UxDTfa2Kd…

JOB OFFER FROM Christèle Humblot, ACTIVE MEMBER OF THE PIMENTO COMMUNITY: Permanent junior researcher application (deadline 14 march 2024) If you wish to apply, contact Christèle Humblot ([email protected]) umr-qualisud.cirad.fr/recherche/equi…)

PIMENTO WEBINAR SERIES Are you interested in the promotion of fermented foods and beverages in our lives? Follow the PIMENTO webinar series each second Friday of the Month, with a new topic and speakers Follow the updates fermentedfoods.eu/category/news/

REMINDER WEBINAR TODAY:"Innovation in Traditional Fermented Food Production" March,8 14:00-15:00 CET More info at: fermentedfoods.eu/news/pimento-w…

March 18 to 20, 2024, Station "F" in Paris: WG4 meeting for integration of sub-group survey result analysis, discussion of outcomes and selection of main messages for position paper

Meeting of COST PIMENTO in the Aristotle University of Thessaloniki, Greece: Cartography of FerMENTed Foods in the diet of COST Countries - WG2 April,8-10 2024

Our FFFQ Group Meeting- FIRST EUROPEAN FERMENTED FOOD FREQUENCY QUESTIONNAIRE in the Aristotle University of Thessaloniki, Greece. April 9-10, 2024. Good work!

Save the date!

July 8-11, 2024: Foodmicro 2024 and Cost Pimento: 28th International ICFMH Conference- Techlological Evolution and Revolution in Food Microbiology. What a great success!

Cost Pimento: Training school to better acces the clinical trials- use the assessment scale and methodology to evaluate the qualities of clinical studies. August 27-28, 2024. Bern, Switzerland