HGF SPRING WORKSHOP in Groot-Bijgaarden and Leuven, Belgium, 26.4-27.4.2023

The Spring Workshop 2023 will be organized from Wednesday 26.4. to Thursday 27.4. at the facilities of the HGF member Puratos, in Groot-Bijgaarden – Belgium on Wednesday and at the facilities of the HGF member KU Leuven at the Arenberg Castle Auditorium in Leuven on Thursday.

The programme outline consists of:

Wednesday April 26

– Visit at Puratos facilities in Groot-Bijgaarden starting from 09:00 CEST
– Afternoon workshop with presentations on the EU project InnoFoodAfrica results
– HGF General Assembly meeting
– Networking dinner in Brussels

Thursday April 27

– From 09:00-13:00 CEST workshop at KU Leuven Arenberg Castle Auditorium in collaboration with the EU project HealthFerm focusing on the state of the art of fermentation processes in relation to sensory quality, food safety and shelf life.

Please find here the final programme.

Please note that the meeting point for the bus transportation will be at the lobby of Hotel Warwick in Brussels on 26.4. and 27.4. at 8 CEST.

Also Non-HGF Members are warmly invited to join the HGF Spring Workshop 2023 but need to pay a cost reimbursement for food and transportation, while the workshop is offered free of charge to HGF Members / IFA Partners and HealthFerm Partners. For the 26.4. a max of 50 people can attend. This shall be allocated on a first-come, first-served basis.

Hotel Warwick reservation in Brussels: please contact Mrs. Portier under following email: lportier@warwickhotels.com and mention HGF workshop to ask for an overnight rate on these days (25-27.04.)

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1st HealthFerm Webinar on the Impact of microbial fermentation on food composition and nutritional attributes

HGF is partner of the new EU Research Project HEALTHFERM, which targets with the help of community science the societal and industrial transition from traditional to sustainable plant-based fermented foods by design for a healthy everyday diet. 

HGF, with the support of ICC, organizes the 1st HealthFerm Webinar on the Impact of microbial fermentation on food composition and nutritional attributes.

This webinar will take place on 24 February 10.30-12.00 CET and will provide a state of the art on microbial fermentation technologies that are used to produce foods. The impact of the fermentation processes on food composition and nutritional attributes will be presented in relation to the raw materials used to produce final products. The presentations wil cover the selection of microbes, conditions of the fermentation processed in solid, semi solid and liquid products and potential control of the fermentation processes.

Speakers will be:
Prof. Marco Gobbetti – Free University of Bozen-Bolzano
Dr. Rossana Coda – University of Helsinki
Jan de Vries, Communication Manager of the HealthGrain Forum, will moderate this webinar.

This is a free webinar and will be held in English.

More detailed information about HealthFerm project is available here

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Lists of microorganisms appliable in food – Recently published by EFSA

Please check out 2 recently by EFSA published papers :

  1. Update of the list of qualified presumption of safety (QPS)
    recommended microorganisms intentionally added to food
    or feed as notified to EFSA – read more.
  2. Update of the list of qualified presumption of safety (QPS)
    recommended microbiological agents intentionally added to
    food or feed as notified to EFSA 17: suitability of taxonomic
    units notified to EFSA until September 2022 – read more.
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