HGF members are cordially invited to the TNO Symposium on Optimising Food and Fibre Composition for Enhancing Microbial and General Health on the 20th of September 2023 at Naturalis in […]
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 […]
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 […]
The Whole Grain Initiative is announcing the formation of a working group with the goal to identify a recommendation for whole grain intake. Dr. Eleanor Beck, Head of School of […]
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 […]
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 […]
Please check out 2 recently by EFSA published papers : Update of the list of qualified presumption of safety (QPS) recommended microorganisms intentionally added to food or feed as notified […]
In the context of the European project HealthFerm, the Institute Paul Bocuse Research Center (Lyon, France) and Umeå Universitet are recruiting a PhD student in Social science applied to Food, […]
New EU Research Project HEALTHFERM Just Launched: Plant-based Fermented Foods for Healthier and More Sustainable Diets. HGF is part of an interdisciplinary consortium of 22 international partners, which targets with […]
Dear HGF members, our Autumn Workshop 2022 will be organized in connection with the 8th International Dietary Fibre Conference 2022 (DF22) as a special HGF Session at the conference. More details about […]
