HealthFerm Summerschool
From June 24-26, 2024, a HealthFerm Summer School will be hosted by HealthFerm partner and world´s best chefs at Institut Lyfe Research (former Institut Paul Bocuse – IPBR) in Lyon, France.
This Summer School is part of the Training & Capacity building activities and is intended for PhD-students in the HealthFerm project only.
Stay tuned for further updates and news on our website.
HealthFerm session during the International Cereal and Bread Congress
From April 22-25, 2024, the 17th International Cereal and Bread Congress (ICBC) will take place in Nantes,France. During this exciting event, there will be a special HealthFerm session.
Found out more about ICBC here, and stay tuned for upcoming details on the program!
Webinar on Health aspects of plant-based fermented foods: A Point of View from the HealthFerm Project
Another HealthFerm webinar happened on February 21, 2024! The webinar focused on the insights from the HealthFerm project related to health aspects of plant-based fermented foods.
Speakers:
- Prof. Christophe Courtin (KU Leuven, Belgium)
Presentation title: "Plant-based food fermentations: why do we ferment, how does it change the food and what should future research focus on" - Prof. Kristin Verbeke (KU Leuven, Belgium)
Presentation title: "Expectation on the effects of plant-based fermented foods: potential mechanisms" - Prof. Marjukka Kolehmainen (University of Eastern Finland, Finland)
Presentation title: "Evidence of the health effects of plant based fermented foods"
Moderator: Jan de Vries** (HealthGrain forum), in cooperation with ICC.
==> Recording of the webinar, please click here
Symposium at the FENS conference - Programme on the nutritional benefits of fermented plant-based foods
Technology and health of plant based fermented foods, a point of view from the HealthFerm project
Chair: Jan de Vries (Nutrition Solutions, NL) and Kristin Verbeke (KU Leuven, BE)
Short introduction on the EU HealthFerm project
Christophe Courtin, KU Leuven, BE
Fermentation technology, consequences on food composition and acceptability of foods
Christophe Courtin, KU Leuven, BE
Expectation on the effects of plant based fermented foods: potential mechanisms
Kristin Verbeke, KU Leuven, BE
Evidence of the health effects of plant based fermented foods
Marjukka Kolehmainen, University of Eastern Finland, FIN
Symposium at the EFFoST conference 2023
Microbes4SustainableFoods: Designing future fermented foods
Foods, made through desired microbial growth and enzymatic conversions of food components have been part of the human diet for millennia. Globally a very broad range of fermented foods exist, both animal and plant based. Fermentation processes have mainly been applied to conserve perishable foods. Potential health benefits of fermented foods have only been considered rather recently. Only very recently, promotion of controled fermentation processes in foods have drawn scientific attention, not only from a nutritional perspective but also from a sustainability perspective. In the Microbes4SustainableFoods sessions, five European projects with overlapping interests in food fermentation processes, collaborated to present a varied program on the design of future fermented foods. In a general introduction presentation on food fermentations, the common state of the art of the different projects will be presented. Afterwards, the setup of HealthFerm, PIMENTO, DOMINO and WHEATBIOME will be discussed, followed by some results of the MASTER project, DOMINO and HealthFerm. Finally, a roundtable discussion with the coordinators of the different projects on a sustainable network in food fermentation technology, how to create synergy between the European projects on Microbes4Sustainable Foods and the critical steps into application of foods that are available to the consumer.
Where? EFFoST conference, Valencia, Institute of Agrochemistry and Food Technology
When? November 7
Special session 4
10:30 - 11:10: Food fermentations - state of the art l Yamina De Bondt, KU Leuven, BE
11:10 - 11:30: HealthFerm: Innovative pulse and cereal-based diets for human health and sustainable diets l Christophe Courtin, KU Leuven, BE
11:30 - 11:50: PIMENTO project: Promoting Innovation of Fermented Foods l Christophe Chassard, INRAE, Université Clermont Auvergne, FR
11:50 - 12:10: DOMINO project: Harnessing the potential of fermented foods for healthy and sustainable food systems l Stéphane Chaillou, Université Paris-Saclay, INRAE, FR
12:10 - 12:30: WHEATBIOME project: Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products l Rosa Perez-Gregorio, University of Vigo, ES
Special session 6
14:00 - 14:20: ´MASTER´ing Fermented Foods l Paul Cotter, Teagasc Food Research Centre, IR
14:20 - 14:40: DOMINO project: Design of microbial solutions for plant-based fermented food prototypes using synthetic ecology approaches l Abelardo Margolles, IPLA-CSIC, ES
14:40 - 15:00: HealthFerm project: Processing induced changes in starch, fibre and protein in plant-based dairy alternative “gurt” l Kati Katina, Universiry of Helsinki, FIN
15:00 - 16:00: Roundtable discussion l Jan de Vries, HealthGrain Forum, NL
Special session 9
From innovation to product development gaining consumer acceptability – building sustainability in food system
16:30 - 17:00: Cultivating sustainability: The green promise of grass proteins l Kaisu Riihinen, VTT Technical Research Centre of Finland, Espoo, FIN
17:00 - 17:30: Sensory Profiling and Flavor Analysis of Faba Bean Ingredients and Extrudates l Fabio Tucillo, University of Helsinki, Helsinki, FIN
17:30 - 18:00: Advantages and Challenges of Using Pulse Flours in Food Applications: A Focus on Sustainability, Protein Enrichment, and Nutritional Benefits l Kerstin Burseg, GoodMills Innovation GmbH, GE
18:00 - 18:30: Harvesting Sustainability: Exploring the Nexus of Whole Grains and Alternative Proteins for a Greener Future l Peter Shewry, Rothamsted Research, UK
Workshop on omics principles in fermentation technology
This workshop was 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)
Webinar on nutrition and health, with a focus on gastrointestinal physiology and colonic physiology
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
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.
Webinar on fermentation principles of grains and pulses, state of the art and scientific challenges
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