Institute of dairy science & probiotics

Fermented foods occupy an important place in the diets of Europeans in terms of nutritional value, food preservation, cultural heritage, sustainability and consumer appeal.

The project PIMENTO (Promoting Innovation of ferMENTed fOods) is an action funded by the European Commission (COST CA20128) to promote innovation in fermented foods, funded by the European Commission under the program COST (European Cooperation in Science and Technology).

The leader of the project is Dr. Christophe CHASSARD (INRAE, France), and Slovenian researchers from the Institute of Dairy and Probiotics and the Institute of Nutrition are also participating in the project.

The goal

The long-term goal of PIMENTO is to put Europe at the forefront of fermented food innovation, promoting health, regional diversity and local production at various scales.

More information:

https://fermentedfoods.eu/