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 1st 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 1st 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 1st 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.

Opportunities

We are excited to announce that we will be offering a range of opportunities to support research, innovation, and collaboration in the field of fermented foods.

  • Awards: We are developing exciting award categories to recognise outstanding contributions to the field. Stay tuned for details on eligibility, criteria, and submission guidelines.
  • Grants: We are actively exploring opportunities to provide financial support for innovative research projects and industry initiatives. Information on grant programmes, including eligibility and application processes, will be available soon.

 

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