๐ ๐ฅ๐ถ๐ฑ๐ถ๐ป๐ด ๐๐ต๐ฒ ๐๐ฎ๐๐ฒ๐ ๐ผ๐ณ ๐ฝ๐น๐ฎ๐ป๐-๐ฏ๐ฎ๐๐ฒ๐ฑ ๐ณ๐ฒ๐ฟ๐บ๐ฒ๐ป๐๐ฎ๐๐ถ๐ผ๐ป! On November 4-5, the coastal town of Egmond aan Zee became the hub for the first FERMI symposium.
Bringing together academia and industry, the ๐๐๐ฅ๐ ๐ ๐ฃ๐ฟ๐ผ๐ท๐ฒ๐ฐ๐ explores how fermentation can improve the taste, texture, and nutrition of plant-based foods, accelerating breakthroughs from science to application.
๐ช๐ต๐ฎ๐ ๐๐ต๐ฒ ๐๐ถ๐ฑ๐ฒ ๐ฏ๐ฟ๐ผ๐๐ด๐ต๐ ๐ถ๐ป:
โขย PhD students at the forefront, presenting on topics like enzyme function prediction and the role of microbes, fungi and yeast in off-flavour reduction.
โข Vaida Urbonaite, who previously hosted and prepared tasting samples with the Flora Food Group team, now took the stage to share the sensory results.
โขย Breakout sessions sparked lively exchange: small groups and open questions moved us forward – from bioinformatics tools to industry trends.
FERMI has a Dutch scientific heart, but the collaboration stretches to a.o. Denmark, France and Italy. Itโs a strong example of public-private collaboration aiming to boost the growth of delicious healthy & sustainable foods, founded on solid science.
A big thank you to all speakers, participants, and especially to Herwig Bachmann, our captain at the helm, for leading the event and keeping the consortium sailing strong!ย โต
