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News

Upcoming Events

Symposium on the Present and Future of Plant-Based Fermented Foods
08 Sep 2025
Rotundan, UNIVERSITETSTORGET 4, 901 87 Umeå
Category: General

We are pleased to invite you to the "Symposium on the Present and Future of Plant-Based Fermented Foods: Exploring Microbial, Technological, Health, and Social Dimensions of Plant-based Fermented Foods", which will be held at Umeå University, as a satellite event to the consortium meeting of the EU- funded HealthFerm project. The symposium will bring together researchers and experts in microbial and fermentation sciences. This event will provide an opportunity for researchers to exchange knowledge, to network, and discuss the latest advancements in the field. The symposium is open for everyone and free of charge, but registration (until 1st September) is compulsory.

Symposium Themes

  • Microbial & Fermentation Processes
  • Fermentation & Health Benefits
  • Industry Trends & Consumer Insights
  • Ethnography of fermentation

Keynote Speakers

  • Professor D. Nielsen (University of Copenhagen – Coordinator of PROFERMENT): Enhancing the nutritional and eating quality of plant-based fermented foods using Bacillus and moulds
  • Associate Professor D. Giacalone (University of Southern Danmark – Coordinator FlavourFerm): Diverse perceptions: How sensory quality and personal factors drive acceptance of (fermented) plant-based foods

The program also includes poster and oral presentations on PhD research. Lunch and fika (including vegetarian wraps and coffee) will be provided. We look forward to your participation in this stimulating academic exchange. We hope to welcome you to an inspiring and insightful day of discussions and knowledge exchange.

Abstract submission

We warmly invite researchers in the broad area related to fermentations to submit structured abstracts for oral or poster presentations (max 300 words). Abstracts from all scientific disciplines are welcome, e.g. natural sciences, social sciences, health sciences and humanities. We will consider abstracts for posters and/or oral presentations. A limited number of abstracts will be selected for oral presentation at the symposium.

  • The presenting author will have 15 minutes for the presentation + 5 min Q&A.
  • Submission limit: Each participant may submit up to three abstracts.
  • Deadline: 15 August 2025
  • Abstract submission can be done through this link

HealthFerm - HEALTHGRAIN Forum symposium
24 Sep 2025
Vienna
Category: General

You are warmly invitied to the HealthFerm - HEALTHGRAIN Forum symposium at the ICC Conference in Vienna. The session is planned on Wednesday, 24 september 2025 between 9.30-11.30h. The current program can be found online: https://www.icc-conference.com/program

Symposium title: Fermentation as a Processing Strategy to Improve Functionality and Health properties of grain-based foods

Symposium organisers: HEALTHGRAIN Forum and HealthFerm

Duration: 120 min

Agenda

Innovative pulse and cereal-based food fermentations for human health and sustainable diets: results from the HealthFerm project (Christophe Courtin, KU Leuven), 25 min

Oat sourdough for designed β-glucan physiological functionality in bread (Silvia Cera, University of Helsinki), 25 min

Targetted delivery of SCFA affects circulating SCFA concentrations, gut hormone release and subjectivde appetite scores (Kristin Verbeke, KU Leuven), 25 min

On the flavor of faba bean ingredients: consumer acceptance, sensory perception, food application and identification of potential flavor compounds (Fabio Tuccillo, University of Helsinki), 25 min

Q&A (moderated by Jan de Vries, HealthGrain Forum) 15 min
Closing (moderated by Kristof Brijs, KU Leuven), 5 min

All Events