ICFF 2027

The 2^nd International Conference on Fermented Foods   

Fermented foods have shaped human nutrition for millennia. Today, they are gaining new relevance – for health, food safety, circular food systems and the development of future-oriented food solutions.  

From 14 to 18 June 2027, the 2^nd International Conference on Fermented Foods (ICFF) brings the international fermentation community back to NOI Techpark in Bolzano. Building on the success of its first edition, the conference offers a global platform for researchers, industry professionals and policymakers working at the intersection of food science, microbiology, biotechnology and sustainable food systems. 

Across keynote presentations, oral, flash and poster sessions, participants will explore the full scope of fermented foods: from traditional and artisanal fermentations to novel processes for the circular economy, functionality, advanced technologies for food microbiomes and technology transfer. 

A dedicated satellite event on 14 June, Innovation in Action for Companies, will focus on how research and innovation can move into business practice.

Registration opens soon.