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HealthFerm Webinar

co-organized by 

HealthGrainForum and ICC

Study results of health and microbiome related impact of fermented foods

Dear ICC community and HealthFerm friends,

Join us for an insightful webinar about Study results of health and microbiome related impact of fermented foods on April 23rd, 1pm-2:30pm CEST! This webinar is a joint webinar from the HealthGrainForum and the ICC which are both partners of the HealthFerm project.

Kind regards,

ICC as part of the HealthFerm team

Webinar Details

Study results of health and microbiome related impact of fermented foods. Topics that the webinar will cover: 

• Identification of microorganisms and metabolites associated with health
  
• Intervention study 2: Impact of a fermented plant-based dairy alternative high in protein and fibre on cardiometabolic health
  
• Intervention study 3: Impact of a fermented meat alternative high in protein and fibre on cardiometabolic health
  
• Intervention study 4: Kinetics and gut hormone release of SCFA delivered to the small intestine (mimicking fermented foods) or large intestine (mimicking fibre fermentation)

April 23rd, 2026

1-2:30pm CEST

Registration: Free of charge! 

The Speakers

Christophe Courtin

‍Christophe Courtin, the coordinator of the HealthFerm project, will give an introduction. He leads the Laboratory of Food Chemistry and Biochemistry at the KU Leuven.

Kristin Verbeke

Kristin Verbeke from KU Leuven, the work package leader (WP3), is a full professor ad the Faculty of medicine and the head of Translational Research in Gastrointestinal Disorders. She will give an introduction about the work package introducing also all involved PhDs that will give further insights about recent studies. 

Valery Gutsal

Valery Gutsal from Novonesis shows his expertise from an industrial viewpoint.

‍Jan de Vries 

‍As a nutritional expert, and HealthGrain Forum communication manager and board member, Jan de Vries will moderate the webinar.

‍Co-funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union. Neither the European Union nor the granting authority can be held responsible for them.

About HealthFerm

HealthFerm is a European research project investigating innovative pulse and cereal-based food fermentations together with the health effects and consumer perception of novel fermented foods. Fermented foods have gained a reputation for being beneficial to health. However, with the exception of yoghurt and other cultured dairy products, little concrete evidence exists for the actual health benefits of fermented foods. Therefore, the HealthFerm project performs several human intervention studies to better understand the interaction between food fermentation microbiomes, fermented grain-based foods and the human gut microbiome and how they support human health. A community-science approach plays a vital part in collecting diverse food fermentation microbiomes used to design innovative fermented plant-based foods with optimal health benefits.

Why Attend?

‍Networking Opportunities

Gain insights from scientific and industry experts.

Network with professionals in the field.

‍Copyright © 2026 HealthFerm, ICC - All rights reserved. This email is sent by project affiliated partner ICC.

Want to do a webinar with ICC?

‍Contact us!

Write us at office@icc.or.at if you would like to do a webinar. We are happy to show you our possibilities and spread your expertise to a broader audience.