The unique flavours, textures, and health benefits of fermented foods like yogurt, sauerkraut and sourdough bread come from a community of microorganisms that transform regular ingredients into something special. Among the key players in this process are lactic acid bacteria. So, what exactly are lactic acid bacteria, and how do they work? The DOMINO project […]
Category: Risk assessors
DOMINO Case Study: Advancing Fermentation Sciences with Table Olives
Harnessing the power of microbes to enhance the health, quality, and functionality of fermented foods lies at the core of the DOMINO project. This innovative and scientifically robust approach is paving the way for designing better food products tailored to the evolving needs of our food systems. In this case study, DOMINO partner, the University […]
Celebrating World Microbiome Day 2024
This year to celebrate #WorldMicrobiomeDay, we are sharing some resources from the DOMINO project and its collaborative initiatives! The theme of 2024 was “Feed your microbes – How diet shapes your gut microbiome”. Dive in to the information below to learn more about how microbiomes play an important role for our health and everyday lives. […]
DOMINO Newsletter #1
Download the link below to view our project newsletter.
DOMINO Newsletter #2
Download the link below to view our project newsletter.
World Microbiome Day 2023
It’s online the video of the webinar “Transforming healthier food for a healthier planet” organised on the 27th of June within the frame of the World Microbiome Day 2023.