On June 10th, the R&D Centre of Flora Food Group in Wageningen played host to the latest FERMI User Meeting, bringing together researchers, industry partners, and innovation leaders for a day of knowledge exchange and sensory exploration.
The morning session opened with compelling research updates from Tomás Fonseca Cavaco (Vrije Universiteit Amsterdam) and Beatrice Tagliabue (TU Delft), who shared insights into their ongoing PhD work. Next to that, the complete PhD team of the FERMI project addressed critical knowledge gaps in fermentation biochemistry. The work presented demonstrates that FERMI works at the intersection of fundamental research and practical application.
In the afternoon, the focus shifted from theory to taste. The Flora Food Group team curated a sensory session featuring plant-based substrates developed within the FERMI framework. Participants were invited to sample and evaluate these prototypes. This hands-on experience showcased the transformative potential for fermentation in shaping the future of sustainable food systems. The event concluded with discussions on the content of the project.
We are looking forward to meeting everybody again the 4th and 5th of November, during the first FERMI symposium.
