The second DOMINO Stakeholder Forum (SF) webinar took place on September 23rd, 2025, bringing together experts and industry leaders to discuss the pivotal role of consumer research in advancing the field of fermented foods. The event featured fresh insights into European fermented food consumption, including the use of the innovative 3FQ tool. Speakers from academia […]
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Celebrating World Microbiome Day 2025
Each year on June 27th, we celebrate #WorldMicrobiomeDay to spotlight the invisible yet powerful communities of microorganisms, microbiomes, that shape our health, food systems, and environment. This year’s theme, “Microbiome 101: What You Need to Know,” focused on making microbiome science accessible to everyone. From gut health to sustainable agriculture, the goal was to raise […]
Exploring the health benefits of fermented foods: Dr. Paul Cotter talks fermentation techniques, applications for health and Domino’s nutritional trial on the ISAPP Podcast
Dr. Paul Cotter of Teagasc (Ireland), one of the researchers involved in Domino, was recently invited to the ‘Science, Microbes & Health’ podcast by the International Scientific Association for Probiotics and Prebiotics (ISAPP). In this podcast episode, Dr Cotter talks about the historical roots of fermented foods as a preservation method, and how they have […]
Domino’s Second Annual Meeting in Cork, Ireland
Researchers and industry partners from the DOMINO project convened in Cork, Ireland, from March 26-28 for the second annual meeting. This event provided a platform for experts to review progress, share insights, and lay out the next steps in their mission to explore the health benefits of fermented foods and develop innovative plant-based alternatives. DOMINO […]
Food Metagenomic Data: news from University of Trento
A new version of the curatedFoodMetagenomicData (cFMD), developed within the DOMINO project, has been released by University of Trento.
M4SF Cluster at the Second Forum on Fermented Foods
The Second Forum on Fermented Foods (2FFF) took place in Málaga, Spain, from February 5th-7th, 2025. This international conference brought together leading researchers to discuss the biodiversity, sustainability, and health benefits of fermented foods. Hosted by the COST Action PIMENTO CA20128 project, the event covered a wide range of essential topics, including: The Microbes4SustainableFoods (M4SF) […]
The Role of Lactic Acid Bacteria in Food Fermentation
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 […]
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 […]
Policy Brief: Leveraging Microbiome Research for Sustainable Food Systems and Human Health in Europe
On November 18th, 2024, the DOMINO project, along with the Microbes4SustainableFoods Cluster projects, were represented as part of a conference on microbiome research entitled “Exploring the shared future of microbiome, food and health”. For more details on the event, see: Past Events – DOMINO. As an outcome of this event, a policy brief was developed […]
DOMINO Case Study: Cultivating Cultures at the Teagasc Bioprocess Innovation Suite
The Teagasc bioprocessing group used the DOMINO project as a case study to promote the capabilities of their site. This article was written by Teagasc researchers John Leech and Antonio Lourenco. The original article is found here: Kefir-Scale-up.pdf Artisanal fermented foods are celebrated for their health-promoting properties and intricate microbial composition, contributing to their distinct […]