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Agenda
- Day 1June 4, 2025
- Day 2June 5, 2025
13:40
Unleashing the flavour potential of plant-based foods via fermentation โ The FlavourFerm project
Davide Giacalone, University of Southern Denmark - DK14:00
Future of plant-based proteins: Bridging the gap of new proteins and FLAVOURsome
Susana Soares, Universidade do Porto - PT14:20
Microbial Perspectives
Metagenomics, modelling, and innovation in microbial communities
John Leech, Teagasc – IE (onsite)15:00
Tasting Culture: Perception, Practice, and Place
This presentation explores how taste perception, though grounded in shared human biology, is shaped by cultural and social context. Focusing on the interpretive frameworks that mediate sensory experience, it examines how practices, norms, and place-based meanings influence what we perceive as tasteful, desirable, or even edible.15:50
Coffee Break
17:00
Panel Discussion
Enhancing flavour, sustainability & nutrition through fermentation
Panel: Davide Giacalone, Susana Soares, Joachim Sundqvist, John Leech, Sara R. Jaeger18:00
20:00
Reception
09:15
Consumer Perception, Taste, and Food Choice
The oral microbiome and its role in sensory perception and food choice10:05
Session 4: Regulation, Novel Ingredients and Processes
Legal & safety considerations for new microbial methods and fermented innovations
Luca Bucchini, HYLO – IT10:45
Coffee Break
11:10
Sustainability of Plant-Based and Fermented Products
Environmental sustainability of precision- and biomass fermented foods.
Hanna Tuomisto, University of Helsinki – FI (online)12:00
Lunch break
13:00
Wellness session
14:10
Community Building and Skills Development
Peggy Marshall, Global Institute of Organizational Coaching – UK (online)15:00
15:30
Roundtable - Whatโs next for flavour, function, and food systems?
