📌 Lunedì 17 ottobre sarà inaugurata la sede di Scampia dell’Università degli Studi di Napoli Federico II #waitingfor #scampia #napoli #futuro #insieme #unina #federicoII

Great presentation on #fermentedfoods #microbiome by our MASTER IA H2020 coordinator Paul Cotter at MiFFI And more exiting food #metagenomics data coming soon!

Within the COST PIMENTO project, we developed a novel questionnaire about #fermentedfoods consumption, translated in 28 languages! The survey aims to collect data on FF consumption across EU to understand their benefits! Please fill in and share! Link: conjointly.online/study/492884/l…

We need your help! Please fill the survey and share! #fermentedfoods #microbiome #Foodie #microbialfoods

Thanks to our instructors and attendees of the 4th edition of the course "Introduction to Machine Learning in R". If you want to join us for the next edition, check it out: physalia-courses.org/courses-worksh…

Well done to Vincenzo Valentino, Raffaele Magliulo, @DominicFarsi, Prof. Orla O’Sullivan, Danilo Ercolini, Francesca De Filippis on this new output from the DOMINO EU project

Grateful for the amazing experience at FoodMicro2024 in Burgos and honored to win the first prize for best poster communication! Vincenzo Valentino, Giuseppina Sequino, Danilo Ercolini, and Francesca De Filippis #FoodMicro2024 #FermentedFoods #Microbiome #Metagenomics

Exploring the diversity of Ruminococcus - important gut microbe and finding those from Lachno and those from Oscillospiraceae having different complex carb degradation potential. New in Cell Reports by our team Vincenzo Valentino Francesca De Filippis Edoardo Pasolli

Humbled to have presented at #MiFFI2025 in Copenhagen. Returning after two years was a pleasure, and it was inspiring to meet many new and esteemed scientists.​ Special shoutout to those who have collaborated with and mentored me throughout my PhD journey.​ #FermentedFoods

Happy to present “Development of a comprehensive cheese metagenome catalogue reveals potential markers of origin and quality” at #MD2025 in Rome. Thanks to the organisers and everyone who supported me throughout this research journey! #Cheese #Microbiome