HealthFerm Conference Presentations

Presentations of the HealthFerm Conference: Plant-Based Fermented Foods for Healthier and More Sustainable Diets

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• 25 August 2026
  Day 1: Microbiome & Health

  Session 1: Microbial Diversity & Functional Design for Next-generation Fermentations

  • Food Fermentation Microbiomes: A Blueprint for Designing Foods of the Future
    Dr Nicholas Bokulich, Professor, ETH Zurich

  • From Microbial Diversity to Function: Starter Cultures for Plant-Based Fermentations
    Dr Rossana Coda, Researcher, University of Helsinki

  • How Genomics can Support Improved Starter Culture Selection
    Dr Stefan Weckx, Professor, Vrije Universiteit Brussel

  • Research Highlight Session with 3 PhD Pitches

    • From SNVs to Function: Integrating Genomic Variation and Regulation for the Selection of Optimal Starter Cultures in Food Fermentations
      Gabriela Samaniego Vinachi, Doctoral Researcher, Vrije Universiteit Brussel

    • The Chemical Diversity of Cereal-Based Fermented Foods through Untargeted LC-MS Metabolomics
      Jan Patrick Tan, Doctoral Researcher, ETH Zurich

    • Substrate-Driven Phenotype Switching of Leuconostoc Mesenteroides GSL1 from Optimum to Pulse-Based Food-Like Conditions
      Chiara Viretto, Postdoctoral Researcher, University of Bolzano

  • Should we be Eating More Microbes?
    Dr Maria Marco, Professor, UC Davis

  Session 2: Fermented Foods, Gut Microbiota & Human Health

  • Health Benefits of Fermentation-Driven Changes in Plant Fiber Structure
    Dr Kristin Verbeke, Professor, KU Leuven

  • The Human Gut Microbiome: Variation, Diagnostics and Modulation
    Dr Jeroen Raes, Professor, VIB (Flemish Institute for Biotechnology)

  • Learnings on the Health Impact of Plant Based Fermented Foods in Humans – Can Protein-Fibre Interaction in Plant Foods Contribute to the Health Impact?
    Dr Marjukka Kolehmainen, Professor, University of Eastern Finland

  • Fermented Plant-Based Foods and Cardiometabolic Health: Does Fermentation Matter? Dr Rikard Landberg, Professor, Chalmers University of Technology

  • Metabolomics in Fermentation Research
    Dr Kati Hanhineva, Professor, University of Turku

  • Research Highlight Session with 3 PhD Pitches

    • Short-Chain Fatty Acids: the Site of Administration Matters
      Riet Rosseel, Doctoral Researcher, KU Leuven

    • Gut-related Health Effects of Oat-based Yogurt Alternative in Individuals with Increased Cardiometabolic Risk
      Vilma Liikonen, Doctoral Researcher, University of Eastern Finland

    • Investigating the Effects of Plant-Based Fermented Foods on the Gut Microbiota by Making Use of an In Vitro Colon Model
      Emma Lemmens, Doctoral Researcher, VIB (Flemish Institute for Biotechnology)

  Session 3: Fermentation Research in Europe

  • Harnessing Milk- and Water-Kefirs as Representative Fermented BeverageAssociated Communities
    Dr Paul Cotter, Head of Food Biosciences, Teagasc

  • Design of Microbial Solutions for Sustainable and Healthy Fermented Food in Europe: Perspectives & Challenges Illustrated by the DOMINO Project
    Dr Stéphane Chaillou, Research Director at MICALIS Institute, INRAE

  • Pathways for Post-Project Valorization and Mid-Term Impact in Horizon Europe
    Dr Guido Giudetti, Project Officer, EU Research Executive Agency

  • Building on Success: The Next Chapter of the HealthFerm Community
    Léna Prochnow, Senior Research and Impact Manager, EURICE

• 26 August 2026
  Day 2: Food Fermentation: Technologies, Consumer Attitudes & Policy Directions

  Session 4: Innovative Fermentation Technologies for Plant-Based Foods

  • Fermentation Induced Changes in Plant Based Raw Materials–Possibilities and Challenges
    Dr Kati Katina, Professor, University of Helsinki

  • Unlocking the Potential of Pulses Through Tailored Fermentation and CriteriaDriven Starter Selection
    Dr Raffaella Di Cagno, Professor, University of Bolzano

  • Utilising the Potential of Oats Through Fermentation Technology
    Dr Arno Wouters, Professor, KU Leuven

  • Hybrid Processing Approaches for Meat Biomimetics
    Dr Nesli Sözer, Professor, VTT Technical Research Centre of Finland

  • Expanding from Dairy to Alternatives - An Industrial Research Perspective
    Dr Riitta Partanen, Head of Research, Valio

  • Tempeh: Solid-State Fermentation for Healthier Foods
    Dr Maud Langton, Professor, Swedish University of Agricultural Sciences

  • Research Highlight Session with 3 PhD Pitches

    • Designed Fermentation Processes for Healthy and Appealing Oat Products
      Silvia Cera, Doctoral Researcher, University of Helsinki

    • Innovative Faba Bean Sourdough Fermentation for the Production of Nutritious Whole Wheat Bread
      Eline Lambrechts, Doctoral Researcher, KU Leuven

    • From Soaking to Fermentation: Soluble Fiber and ß-Glucan Changes in Oat and Faba Bean Foods
      Olivia Zehnder-Wyss, Doctoral Researcher, ETH Zurich

  • Non-Sour Fermentations in Plant-Based Foods
    Dr Dennis Sandris Nielsen, Professor, University of Copenhagen

  Session 5: Consumer Insights, Behaviour & Policy Pathways for Fermented Foods

  • Comprehensive Lessons from Consumer Studies on Plant-Based Fermented Foods
    Dr Armando Perez-Cueto, Professor, Umeå University

  • From Expectations to Experience - How Tasting Fermented Plant-Based Foods Shapes Consumption Intentions
    Dr Michael Bom Frøst, Professor, University of Copenhagen

  • Understanding Fermentation Behaviour and Acceptance: Outputs from a Socioanthropological Approach and its Complementary Nature with Behavioural and Economical Approaches
    Dr Maxime Michaud, Researcher, Institute Lyfe/Umeå University

  • Research Highlight Session with 3 PhD Pitches

    • Beyond the Prototype: How Meal Design Shapes Acceptance of Plant-Based Fermented Foods
      Jean-Paul Garin, Doctoral Researcher, Umeå University

    • Fermenting as a Social Practice
      Maxence Blanchet, Doctoral Researcher, Lyfe Institut

    • Public Perceptions of Policy Strategies Supporting a Plant-Based Transition in Europe
      Arturo Turillazzi, Doctoral Researcher, Umeå University

  • Panel: Consumer Acceptance of Plant-Based (Fermented) Foods
    Moderated by Dr Armando Perez-Cueto, Professor, Umeå University
    Panellists: Dr Hans de Steur, Professor, Ghent University; Betty Chang, Research Area Lead, EUFIC & Anda Penka, Founder & CEO, Fermentful

  Session 6: Research, Industry & Policy Pathways for Fermented Foods

  • Shaping the Future of Food Fermentation Research: Challenges, Opportunities
    Dr Christophe Courtin, Professor, HealthFerm Coordinator, KU Leuven

  • Boosters and Hurdles towards Innovation in Fermented Foods
    Antonio del Casale, Co-founder & CEO, MICROBION - Microbiology Open Innovation

  • Food2040 and the Future of Microbiome and Fermented Foods Research
    Pierre-Mathieu Pelissier, European Commission

  • Closing Panel: From Research on Traditional Fermentation to Market-Ready Innovations: Needs & Bottlenecks
    Moderated by Dr Adam Adamek, Commercial Innovation Architect in Food Biotech, Impact Brussels
    Panellists: Stefan Capelle, Group Fermentation Director, Puratos; Dr Christophe Courtin, Professor, HealthFerm Coordinator, KU Leuven; Ruth Roldan Torres, Scientific Officer, EFSA