Project PIMENTO: Promoting Innovation of ferMENTed fOods

Present in all European diets, fermented foods holds a strategic place due to the benefits they offer in terms of nutrition, sustainability, innovation, cultural heritage and consumer interest. Projekt PIMENTO (Promoting Innovation of ferMENTed fOods) is COST action (COST CA20128) supported by European Union, to promote inovation of fermented foods.

Leader

Project leader is Dr Christophe CHASSARD (INRAE, Francija). Participants from Slovenia are researchers from Nutrition Institute and Biotechnical faculty - University of Ljubljana. 

Project timing

8.11.2021 - 7.11.2025

Objective

Fermented foods (FF) have played a key role in human diets for millennia. Historically, the main role of the fermentative microorganisms was to counteract the action of spoilage or pathogenic microorganisms The long-term vision is to place Europe as the spearhead of fermented foods (FF), promoting health, sustainability, regional diversity, and innovation.The work plan is structured into 5 Working Groups.

Additional information

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Nutrition Institute
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Nutrition institute is engaged in research and education in the field of nutrition and advising the food industry in the formulation and labeling of foods. In the scope of the institute, research group Healthy Nutrition is established, which performs research on food and nutrition.