Consumers at the core of fermented food innovation

Fermented foods have re-emerged as a focal point in nutrition science, sustainability, and public health.

As interest in their benefits grows, understanding consumer perceptions, behaviors, and knowledge gaps has become critical to shaping effective strategies in research, education, and industry ;

The second DOMINO Stakeholder Forum webinar will spotlight the central role of consumer research in advancing the field of fermented foods.

By bringing together experts from academia, public health, and the food industry, the webinar will explore how insights into consumer awareness and attitudes are informing innovation, guiding policy, and addressing ;

What to expect:
✅ Fresh insights from European fermented food attitude, knowledge and consumption
✅ Real-world experiences from food industry leaders
✅ Dialogue on how to engage consumers and counter misinformation in the field

Speakers:

• Jutta Roosen – Professor and Chair of Marketing & Consumer Research at the Technical University of Munich
• Emmanuella Magriplis – Assistant Professor in Nutritional Epidemiology & Public Health at the Agricultural University of Athens
• Michael Syrpas – Researcher at the Kaunas University of Technology
• Nikoletta Vidra – Science Manager at Yakult Europe
• Bruno Pot – Science Director at Yakult Europe, Food Microbiology Professor at the Vrije Universiteit Brussels

Register here.