Symposium on the Present and Future of Plant-Based Fermented Foods
On September 8, 2025, Umeå University hosted the Symposium on the Present and Future of Plant-Based Fermented Foods. The event gathered leading experts, PhD candidates, and early-career researchers to discuss the microbial processes, health benefits, consumer insights, industry trends, and social dimensions of plant-based fermented foods. Through a series of engaging presentations and discussions, the event provided a valuable platform for participants to exchange knowledge, foster collaborations, and explore both current advancements and future directions in the field.
Furthermore, the Symposium featured distinguished keynote speakers, including Professor D. Nielsen from the University of Copenhagen, Coordinator of the PROFERMENT project, and Associate Professor D. Giacalone from the University of Southern Denmark, Coordinator of FlavourFerm. Professor Nielsen presented cutting-edge research on enhancing the nutritional and sensory quality of plant-based fermented foods through the application of Bacillus and moulds. Complementing this, Associate Professor Giacalone offered insights into how sensory quality and individual differences influence consumer acceptance of fermented plant-based foods. Their contributions enriched the overall discussion by highlighting the key role of integrating microbial technology and consumer science as essential for advancing sustainable and appealing fermented plant-based foods.
