We are pleased to invite you to the Symposium on the Present and Future of Plant-Based Fermented Foods, which will be held at Umeå University, as a satellite event to the consortium meeting of the EU- funded . The Symposium will bring together researchers and experts in microbial and fermentation sciences. This event will provide an opportunity for researchers to exchange knowledge, to network, and discuss the latest advancements in the field.
The symposium is open for everyone and free of charge, but September 1st at latest.
The program also includes poster and oral presentations on PhD research.
Lunch and fika (including vegetarian wraps and coffee) will be provided.
We look forward to your participation in this stimulating academic exchange. We hope to welcome you to an inspiring and insightful day of discussions and knowledge exchange.
8:30 – 9:00 Registration and Fika
9:00 – 9:10 Welcome
Professor Armando Perez-Cueto, Umeå University
Research Group Sustainable Food Transitions
Artic Six Chair
9:10 – 9:40 Keynote
Professor D. Nielsen, University of Copenhagen
Coordinator of PROFERMENT
"Enhancing the nutritional and eating quality of plant-based fermented foods using Bacillus and moulds"
9:40 – 9:55 Q&A
9:55 – 10:15 Coffee Break
10:15 – 11:15
"Effect of oat wholemeal lactic acid fermentation on the composition and functionality in oil-in-water emulsions of a liquid oat base"
Ewoud Blontrock
"Fiber-Protein Interactions in Plant-Based Foods: Impacts on Digestibility, Glycemic Response, and Gut Microbiota"
Moona Partanen
11:15 – 12:15 "Deciphering the impact of varied grains and inocula on the metabolomic and sensory profile of fermentation prototypes"
Saini Shania
"Impact of Drying Techniques on Sensory and Functional Properties of Fermented Faba Bean Protein Concentrates"
Aisala Heikki
12:15 – 13:30 Lunch + Poster Session
13:30 – 14:00 Keynote
Associate Professor D. Giacalone, University of Southern Danmark, Coordinator of FlavourFerm
"Diverse perceptions: How sensory quality and personal factors drive acceptance of (fermented) plant-based foods"
14:00 – 14:15 Q&A
14:15 – 15:15
"Questioning the consumer acceptance of plant-based fermented food: the added value of the socio-ethnographic approach"
Maxime Michaud
"Decoding faba bean off-flavors: integrating metabolomics and sensory data through computational approaches"
Fabio Tucillo
"Consumer Preferences for Alternative Protein Sources in Northern and Eastern Europe: Insights to Support a Sustainable Food Transition"
Arturo Turillazzi
15:15 – 15:30 Coffee Break
15:30 – 16:30
"Unraveling the functional potential of microbial resources and pulse-based matrices for sourdough breadmaking"
Chiara Viretto
"Insights into the impact of sourdough and breadmaking process parameters on health-related aspects of wholemeal wheat bread"
Celine Verdonck
"Local Grains, Global Gains: Reinventing Tempeh with Nordic Faba Beans and Oat"
Laura Alejandra Fernandez Castaneda
16:30 – 16:45 Closing Remarks
Professor C. Courtin, KU Leuven
Coordinator of HealthFerm