Webinar Announcement: Exploring Omics Technologies in Food Fermentation Processes.
The ICC as partner of the HealthFerm project is set to host a groundbreaking webinar on February 13, 2025, from 14:00 to 15:30 CET, focusing on the application of omics technologies in food fermentation processes.
This event brings together a panel of experts to discuss how multi-omics technologies are revolutionizing food fermentation, offering unprecedented insights into microbial communities and fermentation processes. The webinar aims to showcase cutting-edge research driving food innovation.
Expert Speakers
The webinar will feature presentations from:
- Christophe Courtin (KU Leuven): Introduction
- Stefan Weckx (Vrije Universiteit Brussel): Genomics in Food Fermentation
- Kati Hanhineva (University of Turku): Metabolomics Insights
- Azadeh Tina Mohammadi (Puratos): Omics in Industry Transformation
Jan de Vries, Nutrition Solutions and HealthGrain Forum Communication Manager, will moderate the event.
Key Takeaways
Attendees can expect to:
- Gain understanding of how multi-omics approaches enhance food quality
- Explore advanced techniques in fermentation research
- Discover innovations shaping the future of food production
This webinar is part of a series organized by HealthFerm partners, aimed at network-level training of junior and senior researchers in various project areas.
It represents an opportunity for food scientists, industry professionals, and researchers to learn from leading experts in the field.Those interested in attending can register through the provided link. The event promises to be a valuable resource for anyone involved in food science, fermentation processes, or biotechnology.
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.
This webinar is free and will be held in English. More detailed information about HealthFerm project is available here www.healthferm.eu - 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.
