The Future of Fermentation: Welcome to ICOFF

From sauerkraut, yoghurt and sourdough bread to miso and kimchi, people around the world have relied on fermentation for thousands of years to preserve food. At NOI Techpark in Bozen-Bolzano, this method, which has a long tradition in South Tyrol, is an important focal point. With the launch of ICOFF, the International Centre on Food Fermentations, a new, international chapter begins. We invite you to join us at the inauguration event on 29 October 2024 to explore the future of fermentation.

As a newly established interdisciplinary competence centre of the Free University of Bozen-Bolzano, ICOFF is dedicated to advancing research and developing innovative fermentation biotechnologies. Here, nine companies from South Tyrol, Italy and across Europe will soon begin working on medium and long-term research projects to optimise and redesign products and processes. A scientific board of renowned international experts will support the research at ICOFF.

As part of the opening event and the subsequent press conference, you will have the opportunity to tour the ICOFF facilities and learn more about its key focus areas and plans.

Register now for a unique opportunity to gain inspiring insights into the future of fermentation.

The event will be in English, with simultaneous translation available in German and Italian. Participation is free, but registration is required.

This event is co-funded by the European Union under the ERDF IMPACT project.