First World Summit on Fermentation and Future Nutrition - Bolzano, October 27-30

Fermented foods, a cornerstone of human nutrition for millennia, are experiencing renewed interest due to their positive impact on health, food safety, and sustainability. NOI Techpark , already active on the topic for years thanks to the expertise developed by the ICOFF Center for Food Fermentation at the Free University of Bolzano, brings together the world's leading experts in the field, promoting in-depth study of crucial issues related to the nutrition of the future.

The International Conference on Fermented Foods, to be held from October 27 to 30, 2025, will provide an opportunity to explore the impact of fermented foods of animal and plant origin, new frontiers in food production , and opportunities for waste reduction. The scientific health benefits of fermented foods and the ongoing challenges will also be explored.

The summit will foster interdisciplinary collaboration among researchers, academics, and practitioners. Speakers at the conference include Nicholas Bokulich (ETH Zurich, Switzerland), Luca S. Cocolin (University of Turin, Italy), Christophe Courtin (KU Leuven, Belgium), Nam Soo Han (Chungbuk National University, South Korea), Danilo Ercolini (University of Naples Federico II, Italy), Shao Quan Liu (National University of Singapore, Singapore), Maria Marco (University of California, Davis, USA), Jian Zhao (University of New South Wales, Australia), Emanuele Zannini (Sapienza University of Rome, Italy), and many others.

The conference will be chaired by Professor Marco Gobbetti , Chief Scientist at NOI Techpark, considered the best Italian microbiologist (Research.com), one of the world's leading experts and ranked first in the field of "Food Microbiology" on Google Scholar (an academic search engine). He has been a long-time member of the National Committee for Biosafety, Biotechnology and Life Sciences, a consultative body of the Presidency of the Council of the Italian Republic, and is responsible for over 150 technology transfer projects and the author of over 20 patents, five of which are on consumer products.