About

Conference Objectives

With the increasing global interest in sustainable food systems and the growing body of scientific evidence supporting the benefits of fermented foods, there is a pressing need to bring together experts from diverse fields to share knowledge and drive inspiring innovation.

The 1^st International Conference on Fermented Foods aims to:

Advance the scientific understanding of fermentation in all food matrices, including animal, plant, and alternative sources.
Promote interdisciplinary collaboration among researchers, academics, industry professionals, and policy shapers to address challenges and opportunities in the field of fermented foods.
Foster innovation in the development of new fermented foods and biotechnologies.
Highlight the role of fermented foods in promoting human health, food security and safety, and sustainability.
Establish a global platform for knowledge sharing and networking within the fermented foods community.

Conference History

The 1^st International Conference on Fermented Foods marks a significant milestone in exploring this dynamic and multifaceted field. Recognising the growing importance of fermented foods in fundamental research and industrial applications, the conference seeks to establish itself as a leading international event dedicated to advancing our understanding and appreciation of these complex and beneficial products.

By bringing together the best experts from around the world, we aim to create a vibrant and intellectually stimulating environment for exchanging ideas, presenting groundbreaking research, and discussing emerging trends in the fermentation research and industry.

This inaugural conference serves as a foundation for a stable biannual event, intending to build a space as a point of reference and a strong and enduring community dedicated to the advancement of fermented food science and biotechnology.

Conference Topics

The 1^st International Conference on Fermented Foods offers a unique opportunity to explore the breadth and depth of this captivating subject, encompassing:

Animal Fermented Foods: Unravelling the complexities of traditional and novel animal-based fermented products.
Plant Fermented Foods: Showcasing plant-derived fermented foods’ diversity and nutritional benefits.
Alternative Fermented Foods: Pioneering new frontiers in food production with a focus on hybrid, insect, single-cell, precision, and space food applications.
Food Microbiomes: Understanding the intricate relationship between microorganisms and food, with implications for flavour, texture, and health.
Fermented Foods and Health: Exploring the scientific evidence supporting the health benefits of fermented foods.

We are committed to fostering a vibrant and supportive community, and we believe these opportunities will play a crucial role in advancing the field of fermented foods. Please check back regularly for updates.

Scientific Committee

We had the pleasure of assembling a worldwide Scientific Committee comprising the leading experts in fermented foods from all continents.

Their expertise is instrumental in shaping the conference programme and ensuring its highest quality. Members of the Scientific Committee are:

Nicholas Bokulich, Dept. of Health Sciences and Technology ETH Zürich, Switzerland
Christophe Chassard, UMRF-INRAE, France
Christophe Courtin, Laboratory of Food Chemistry and Biochemistry at KU Leuven, Belgium
Luc De Vuyst, Vrije Universiteit Brussel, Belgium
Raffaella Di Cagno, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Italy
Monica Gatti, Department of Food and Pharmaceutical Sciences, University of Parma, Italy
Marco Gobbetti, Faculty of Agricultural, Environmental and Food Sciences, Free University of Bolzano, Italy. Chief Scientist NOI TechPark, Bolzano, Italy
Nam Soo Han, Chungbuk National University, South Korea
Alan Kelly, University College Cork (UCC), Ireland
Rosalba Lanciotti, Department of Agricultural and Food Sciences, Alma Mater Studiorum, University of Bologna, Italy
Alfonso D.R. Lazaro, Research Centre for Emerging Pathogens and Public Health at the University of Burgos, Spain
Shao Quan Liu, Department of Food Science and Technology, National University of Singapore, Singapore
Maria Marco, Department of Food Science and Technology The University of California, Davis CA, USA
Eddy J. Smid, Laboratory of Food Microbiology, Wageningen University, The Netherland
Jyoti P. Tamang, Department of Microbiology, Sikkim University, Sikkim, India
Effie Tsakalidou, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
Douwe Van Sinderen, School of Microbiology University College Cork, Ireland
Harjinder Singh, Massey University, Palmerston, New Zealand
Emanuele Zannini, Department of Environmental Biology, Sapienza University of Rome, Italy
Jian Zhao, School of Chemical Engineering, the University of New South Wales, Sydney Australia

Organizing Committees

The Organizing Committee mainly comprises skilled and dedicated people from Micro4Food laboratory, the International Centre on Food Fermentations (ICOFF), and the NOI Techpark:

Kashika Arora, ICOFF
Raffaella Di Cagno, Free University of Bozen-Bolzano, Micro4Food, ICOFF
Olga Nikoloudaki, Free University of Bozen-Bolzano, Micro4Food, ICOFF
Andrea Polo, Free University of Bozen-Bolzano, Micro4Food, ICOFF
Ali Tlais Zein Alabiden, Free University of Bozen-Bolzano, Micro4Food, ICOFF
Matthias Fill, NOI Techpark
Sandra Fleischmann, NOI Techpark
Giuseppe Salghetti, NOI Techpark