Acronym
PIMENTO
Department:
Department of Animal Science
Chair:
Institute of Dairy Science and Probiotics
Type of project
EU projects
Type of project
COST projects
Role
Partner
Duration
08.11.2021 - 07.11.2025
Lead partner
INRAE, FranceProject manager at BF
Bogovič Matijašić BojanaWebsite
LinkFermented 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: