Stakeholder Forum
The Stakeholder Forum (SF) is an advisory body consisting of a mix of stakeholder representatives that ensure the project results meet the needs of the wider society. This platform ensures DOMINO’s research aligns with societal needs, promoting open dialogue on fermented foods and microbiome advances.
SF#2: “Consumers at the core of Fermented Food Innovation”
On September 23rd, 2025, the DOMINO Stakeholder Forum had its second webinar, focusing on the central role of consumer research in advancing the field of fermented foods.
We had four panellists present their topics, featuring Jutta Roosen from the DOMINO project and Professor and Chair of Marketing & Consumer Research at the Technical University of Munich; Emmanuella Magriplis – Associate Professor in Nutritional Epidemiology & Public Health at the Agricultural University of Athens; Michail Syrpas – Associate Professor at the Kaunas University of Technology; Nikoletta Vidra – Science Manager at Yakult Europe B.V.
For more information click here
Watch the full webinar here
SF #1:”Moving from regulatory affairs to regulatory science: The key to successful developments and translation for microbial solutions in fermented food products”
On November 8th, 2024, DOMINO launched the Stakeholder Forum with a webinar by Dr. Magali Cordaillat-Simmons. This event focused on regulatory science for microbiomes. For more information click here
Other activities
In addition, the DOMINO partners will also attend key events to connect with these actors.
An example of an event attended which included agri-food business actors took place in November 2024 in Brussels, entitled “Exploring the shared future of microbiome, food and health: How can microbiome R&I leverage food systems transition and improve human health?”. Organised by the French National Research Institute for Agriculture, Food and Environment (INRAE), University Paris-Saclay, Ferments du Futur and AgroParisTech, part of this event discussed key challenges that agri-food businesses face when innovating in the field of fermented foods. It featured panellists and participants from the agri-food industry, including fermentation startups. For more information read the policy brief developed to summarise the key discussion points that arose.
