HealthFerm Holds Symposium Bridging Science, Technology and Society
On 8 September 2025, the Symposium on the Present and Future of Plant-Based Fermented Foods took place at Umeå University, Sweden, bringing together researchers, technologists and social scientists to explore how microbial innovation and human behaviour intersect in the development of sustainable foods.
Under the theme “Exploring Microbial, Technological, Health and Social Dimensions of Plant-Based Fermented Foods”, the event showcased the integrative vision driving current European research in this field.
Professor Armando Perez-Cueto of Umeå University opened the symposium, welcoming attendees to a day of interdisciplinary exchange. The keynote address by Professor D. Nielsen of the University of Copenhagen and PROFERMENT Project Coordinator, titled “Enhancing the Nutritional and Eating Quality of Plant-Based Fermented Foods Using Bacillus and Moulds,” set the scientific tone for the day.
Throughout the sessions, early-career researchers presented insights into the biochemical, nutritional and sensory aspects of fermentation. Highlights included Ewoud Blontrock on oat-based emulsions and lactic acid fermentation, Moona Partanen on fibre-protein interactions and gut microbiota, and Saini Shania and Heikki Aisala on grain variability and drying techniques.
In the afternoon, Associate Professor D. Giacalone from the University of Southern Denmark and FlavourFerm Project Coordinator delivered a keynote on “Diverse Perceptions: How Sensory Quality and Personal Factors Drive Acceptance of Fermented Plant-Based Foods.” This presentation paved the way for a series of talks exploring the social science dimensions of fermentation, including Maxime Michaud, Fabio Tucillo and Arturo Turazillo, who examined consumer preferences, off-flavour decoding and sustainable protein transitions across Europe.
The symposium concluded with Professor Christophe Courtin, HealthFerm Coordinator from KU Leuven, who underscored the importance of collaborative research in shaping the next generation of sustainable, nutritious fermented foods.
PhD students after the pitch session