DOMINO Annual Meeting: Checking in, Moving Forward!

On March 26–28, Sirli Rosenvald, Jekaterina Kazantseva and Rain Kuldjärv attended the second annual meeting of DOMINO project partners. The event was held in Cork, Ireland and hosted by University College Cork and Teagasc.

During these three days, project partners shared the progress made over the past year and discussed the next steps for the coming years towards achieving the project’s objectives:

• exploring the health benefits of fermented foods on the gut microbiome and

• developing innovative, sustainable, plant-based fermented foods.

The project’s six case studies are progressing, each focusing on a different type of fermented food.

TFTAK is working on innovation in the field of fermented vegetables, where we want to understand how pre-selected starter culture isolated from sauerkraut and kimchi will change these product properties.

DOMINO is a multidisciplinary project investigating how fermented foods influence gut microbiome and promote health while simultaneously developing novel, plant-based fermented products tailored to evolving consumer demands for healthier and more sustainable nutrition. The project integrates diverse objectives and activities, including scientific research, food innovation, clinical trials, and consumer engagement through Living Labs.