Conference on Fermented Foods

The 1st International Conference on Fermented Foods has marked a significant milestone in exploring this dynamic and multifaceted field. Recognizing the growing importance of fermented foods in fundamental research and industrial applications, the conference aimed to establish itself as a leading international event dedicated to advancing our understanding and appreciation of these complex and beneficial products. Within this conference, prof. Rosalba Lanciotti, Department of Agricultural and Food Sciences, together with her Research group has attended the conference as member of the Scientific Committee and chair person of the session 5 "Alternative Fermented Foods".