Healthgrain Forum

6TH INTERNATIONAL SYMPOSIUM ON GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES 2023
2023-10-18 - 2023-10-20 | Roma Eventi – Fontana di Trevi – Piazza della Pilotta, 4 – 00187 Roma – Italy
HGF endorses the 6TH INTERNATIONAL SYMPOSIUM ON GLUTEN-FREE CEREAL PRODUCTS AND BEVERAGES 2023!

EFFoST 2023 - Sustainable Food and Industry 4.0: Towards the 2030 Agenda | Valencia, Spain
2023-11-06 - 2023-11-08
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14th European Nutrition Conference (ENC) FENS 2023
2023-11-14 - 2023-11-17
https://fens2023.org/

The International Whole Grain Day 2023
2023-11-15 16:00 - 17:30 (Europe/Vienna)
https://www.wholegraininitiative.org/wholegrainday

HealthFerm Webinar | Health Aspects of Plant-Based Fermented Foods: A Point of View from the HealthFerm Project
2024-02-21 10:00 - 11:30
HealthFerm is a European research project investigating innovative pulse and cereal-based food fermentations together with the health effects and consumer perception of novel fermented foods. Fermented foods have gained a reputation for being beneficial to health. However, with the exception of yogurt and other cultured dairy products, little concrete evidence exists for the actual health benefits of fermented foods.
Therefore, the HealthFerm project performs several human intervention studies to better understand the interaction between food fermentation microbiomes, fermented grain-based foods and the human gut microbiome and how they support human health. A community-science approach plays a vital part in collecting diverse food fermentation microbiomes used to design innovative fermented plant-based foods with optimal health benefits.
Health Aspects of Plant-Based Fermented Foods: A Point of View from the HealthFerm Project
Feb 21, 2024 10:00 AM CET
Register Now!
*This webinar, conducted in English, is open to all and free of charge.

Webinar Overview: Unraveling the Health Aspects of Plant-Based Fermented Foods
This upcoming webinar will introduce you to the health aspects of plant-based fermented foods, focusing on insights from the HealthFerm project. Food fermentations are often said to improve the nutritional and health profile of fermented foods. In this webinar, we look at this from different angles. After covering the basics aspects of plant-based food fermentation and its consequences for the fermented foods, we look deeper into potential mechanisms for health benefits and end with a presentation on existing evidence for health effects of fermented foods.

Speakers:

Prof. Christophe Courtin – KU Leuven

Abstract: In this introductory presentation, we first look at different types of fermentation and fermented foods. We then discuss why food fermentation has gained renewed interest in industry and society. In the third part, the consequences of fermentation for food composition are considered. Finally, some prospects regarding food fermentation research are presented.

Prof. Kristin Verbeke – KU Leuven

Abstract: The internet and popular media mention plenty of reasons why we should eat fermented food products. This presentation will delve deeper in the potential mechanisms that may explain the presumed health benefits of plant-based fermented foods. These mechanisms are not uniform for all fermented foods but depend on the type of food, the type of microorganism and the type of processing.

Prof. Marjukka Kolehmainen – University of Eastern Finland

Abstract: The presentation will explore the potential gut mediated health impact of plant based foods. After this critical discussion will focus on the current evidence on health impact of fermented plant based foods, and justification why fermentation could be regarded as improving the health impact of plant based foods.

Moderator: Jan de Vries, Communication Manager of the Healthgrain Forum

For more detailed information about the HealthFerm project, please visit: www.healthferm.eu. The project is funded by the European Union. The views and opinions expressed in this webinar belong to the author(s) and do not necessarily reflect those of the European Union. The European Union and the granting authority cannot be held responsible for them.

17th ICC International Cereal and Bread Congress
2024-04-22 - 2024-04-25 | Nantes, France
https://www.icc-icbc.com/en/

3rdHealthFerm Webinar: Microbiology and technology of sourdough production
2024-11-06 14:00 - 15:30
We are happy to invite you to the HealthFerm webinar on 6th of November 2pm-3:30pm CET:
Microbiology and technology of sourdough production
Moderator: Jan de Vries, Nutrition Solutions, Gorssel, The Netherlands
Speakers:

Christophe Courtin: Introduction
Luc de Vuyst: Microbial aspects of sourdough production
Kati Katina: Technological and sensory aspects of sourdough production
Valery Gutsal: how do we use this knowledge in an industrial contex

Register for this free webinar here: https://attendee.gotowebinar.com/register/5743386291592241757?source=hgf

Healthferm Webinar: Omics technologies in food fermentation processes
2025-02-13 14:00 - 15:30

Spring Workshop at the 8th International Whole Grain Summit
2025-03-31 09:30 - 10:30 | AGF Detmold, Germany
The Spring Workshop will be held at the 8th International Whole Grain Summit 2025 at AGF in Detmold, Germany.
We are looking forward to seeing you there!

Autumn Workshop at the 21st ICC Conference 2025 - Jubilee 70 Years ICC
2025-09-23 00:00
The Autumn Workshop will be held at the 21st ICC Conference 2025 – Jubilee 70 Years ICC at BOKU University in Vienna.
Final Date to be announced.
We are looking forward to seeing you there!
