PROGRAMME

The congress will provide an opportunity to attend :
 

• An opening lecture
  “The history of malolactic fermentation in wines”
  Michèle Guilloux-Bénatier, IUVV UMR PAM Dijon
   
• Keynote lectures on 4 themes : 
  • Lactic bacteria and fermentation
    “Plant fermented foods for human consumption, from tradition to innovation to meet nutritional challenges”
    Christèle Humblot, IRD Montpellier
  • Sociability of lactic bacteria
    Title to come
    Adeline Goulet, CNRS Aix/Marseille
  • Lactic acid bacteria and molecular mechanisms
    Title to come
    Rozenn Gardan, INRAE Institut Micalis
  • Lactic bacteria and health
    “Dietary microbes”
     Bruno Pot, Yakult Europe, Pays-Bas

We will also be taking part in a number of social events:

• A wine and cheese tasting at the Institut Jules Guyot (https://iuvv.u-bourgogne.fr/)
   
• A gala evening at the Caveau des Ducs (https://caveaudesducs.fr/)