I’m delighted to invite you to the 2nd International Conference on Fermented Foods, to be held 14–18 June 2027 at NOI Techpark in Bolzano, Italy. The great success of the inaugural event, which attracted over 300 participants from around the world, demonstrated the strong interest of the research community, industry and consumers. The conference is fast becoming the premier global platform dedicated to exploring the multifaceted world of fermentation, bringing together world-leading experts, researchers and industry professionals to delve into the latest advancements and innovations, as well as future potential of the field.
Fermented foods, cornerstones of human nutrition for millennia, have recently seen a remarkable resurgence of interest owing to their profound impact on human health, food security and safety, nutrition, industry and the circular economy. Yet despite their importance, they continue to face evolving challenges: how to transform traditional and artisanal production, which embodies our cultural heritage, into future-oriented food solutions; how to harness fermentation to valorise agricultural and food side streams and waste; how to develop innovative biotechnologies that enhance functionality and improve nutritional quality; and how to apply advanced technology to better understand and steer food microbiomes, and thus fully realise their potential. Sharing knowledge and best practices within the international community is key to accelerating these processes of transformation.
A dedicated conference on fermented foods is essential to address current challenges and capitalise on emerging opportunities. By bringing together researchers, industry professionals and policymakers, we can foster collaboration, advance scientific knowledge, and drive innovation in the production and consumption of fermented foods. We are committed to fostering a vibrant exchange of ideas and knowledge among attendees from diverse backgrounds. Through keynote presentations, oral, flash and poster sessions, as well as an interactive technology-transfer roundtable, we provide a stimulating environment for participants to share knowledge, build synergies and strengthen networks.
Join us as we continue our exciting journey to unlock the full potential of fermented foods for a healthier, more sustainable future.
I look forward to welcoming you to this landmark conference!
Sincerely,
Marco Gobbetti,
Chief Scientist, NOI Techpark
