FOOD 2030 conference: Green and Resilient Food Systems
04 Dec 2023 — 05 Dec 2023
Brussels, Belgium
Category: General

The FOOD 2030 conference on Green & Resilient Food Systems will take place in Brussels!

This event focuses on transitioning towards sustainable, resilient and inclusive food systems for the benefit of the environment and economy.

Registrations will open mid-September and more information can be found here.


Symposium at the FENS conference - Programme on the nutritional benefits of fermented plant-based foods
14 Nov 2023 — 17 Nov 2023
Belgrade, Serbia
Category: Training

More info to follow soon!

Symposium at the EFFoST conference 2023 - Process technology based on fermentation principles: the dos and don’ts
06 Nov 2023 — 08 Nov 2023
Valencia, Spain
Category: Training

More info to follow soon!

Workshop on omics principles in fermentation technology
04 Sep 2023
Category: Training

This workshop will be held in connection to the annual HealthFerm project meeting at ETH Zürich.

12.30 - 13.30 Special IFNH Lunch Seminar

Exploring microbial diversity and health promotion with fermented food- Maria Marco (UC Davis)

14.00 - 17.00 HealthFerm Workshop (only for registered HealthFerm consortium partners)

14.00-15.00: Non-targeted metabolic profiling of sourdough and other fermented foods - Anna Kårlund (University of Turku)

15.00-16.00: High-throughput DNA sequence analysis for microbiome profiling - Nicholas Bokulich (ETH Zürich)

16.00-17.00: Fingerprinting methods for characterizing fermented foods - Laura Nyström (ETH Zürich)

17.00 - 20.00 BBQ and tasting of fermented foods (only for registered HealthFerm consortium partners)

Stakeholder workshop
16 Jun 2023
Category: General

An inventory of Fermented Plant-Based Food in Europe: what purpose and how to conduct it?

On June 16th, 2023, the first Stakeholder Board workshop took place online in the framework of the HealthFerm work package on consumer behavior.

One of the tasks within the HealthFerm project is to identify the types of fermented plant-based foods that are usually consumed in the EU from traditional to newer or innovative (from bread or sauerkraut to miso or pea tempeh). The aim is not only to list the different food items, but also to get information about their culinary uses, contexts of consumptions and symbolic values. One of the important aspects is related to their association with animal based products, and especially meat. Indeed, some of these products have a great potential for reducing meat consumption, for example through the umamification of dishes.

During the workshop, two breakout rooms were organised on (i) existing inventories and (ii) clarifying the term Novel for plant-based fermented foods.

Looking forward to the next interaction with the HealthFerm Stakeholder Board!

Webinar on nutrition and health, with a focus on gastrointestinal physiology and colonic physiology
15 Jun 2023
Category: Training

This webinar will introduce you to the science of digestive health and fermented cereals and pulses.

Experts: Prof. K. Verbeke (KU Leuven, Belgium), Prof. R. Landberg (Chalmers University, Sweden)

Recording of the webinar: please click here
Presentation from Prof. Verbeke: please click here
Presentation from Prof. Landberg: please click here

HealthGrain Forum workshop
26 Apr 2023 — 27 Apr 2023
Leuven, Belgium
Category: Training

The HealthGrain Forum workshop in April 2023 promises to be an engaging and lively event!

Join us on Wednesday, the 26th of April for a visit at Puratos facilities in Groot-Bijgaarden (starting from 09:00 CEST), an afternoon workshop with presentations on the EU project InnoFoodAfrica results, the HGF General Assembly meeting, and a networking dinner in Brussels.

On Thursday, the 27th of April (9:00-13:00 CEST), a workshop at KU Leuven Arenberg Castle Auditorium will take place in collaboration with the EU research project HealthFerm focusing on the state of the art of fermentation processes in relation to sensory quality, food safety and shelf life.

==> Discover the final programme here!

Further information: please click here

You can also attend this workshop online following this link.

Co-design workshop in Umeå, Sweden
20 Apr 2023
Umeå, Sweden
Category: Community Science

Do you love baking sourdough bread or fermenting at home and want to find out what makes your final products unique? Would you like to contribute to scientific research and learn more about your live bacteria? Would you like to know more about Fermentation in Europe?

Then join our co-design workshop hosted by scientists from Umeå University! We're conducting a study on the microbiome of fermented foods and would like to get input from bakers and fermenters like you to better tailor our research to your interests.

The workshop takes place on 20th April 2023 from 17h-20h.Location: Forskningsrestaurang Institutionen för kost och måltidsveteskap / Department of Food, Nutrition and Culinary Science Lärarutbildningshuset, Plan 3 Umeå Universitet, 901 87, Umeå, SE

You can register for the event through: Please note that the event will take place in Swedish.

Co-design workshop in Helsinki, Finland
14 Apr 2023
Helsinki, Finland
Category: Community Science

Sourdough lovers! Do you want to know why your sourdough is unique? Do you want to know how to make it even better?

Then participate in our research project and discover the secrets of your sourdough starter, together with the scientists from the University of Helsinki during our workshop!

The event takes place at Agnes Sjöberginkatu 2 (EE building) 00790, Helsinki, and is free! Food and drinks are served!

Interested? Click here to find out more and sign up!

Co-design workshop near Leuven, Belgium
30 Mar 2023
Leuven, Belgium
Category: Community Science

Are you living in Belgium, do you enjoy baking sourdough bread and want to discover what makes your bread unique?Would you like to contribute to scientific research while learning more about the science behind sourdough?

Perfect! On the evening of March 30th 2023, scientists of the VUB and KU Leuven, together with Alice down the rabbit hole, will organise a co-design workshop near Leuven, Belgium. The idea of this workshop comes from our wish to align the HealthFerm sourdough microbiome research with the questions and interests that live among home and professional sourdough bakers. Using an interactive format we will sit together with interested sourdough bakers and we will determine how and what we can give back to the people that will later on participate in our sourdough collection campaign.


You can register for the event through: Please note that the event will take place in Dutch.

Co-design workshop in Zürich, Switzerland
16 Mar 2023
Zürich, Switzerland
Category: Community Science

Save the date! For the first co-design workshop, held in German, we invite home bakers to learn about their expectations in participating in and engaging with this project.

If you're interested, please don't hesitate to reach out to us directly through

Webinar on fermentation principles of grains and pulses, state of the art and scientific challenges
24 Feb 2023
Category: Training

Learn more about the state of the art on microbial fermentation technologies that are used to produce foods. The impact of the fermentation processes on food composition and nutritional attributes will be presented in relation to the raw materials used to produce final products. The presentations will cover a selection of microbes, conditions of the fermentation processed in solid, semi solid and liquid products and potential control of the fermentation processes.

Experts: Prof. M. Gobbetti (University of Bozen-Bolzano, Italy) and Dr R. Coda (University of Helsinki, Finland)

Recording of the webinar: please click here
Presentation from Dr R. Coda: please click here
Presentation from Prof. Gobetti: please click here

First Stakeholder Board Meeting
20 Jan 2023
Category: General

Presentation of the HealthFerm project as well as the role of the Stakeholder Board. Discussion about potential synergies