2019/ Life abounds in food_Full program

Opening
– Anne-Lucie Wack, Philippe Petithuguenin, Marie-Stéphane Maradeix, Opening speech

– Damien Conaré, Secretary General, UNESCO Chair in World Food Systems, Conference presentation

Inaugural conference
– Marc-André Selosse, biologist, French National Museum of Natural History (MNHN), ‘Never alone – microbes that fabricate plants, animals and civilizations’

Session 1 – Beneficial microbes
– Lionel Ranjard, ecologist, INRA Dijon, Agroecology joint research unit (UMR), ‘Soil microbiological quality benefits agricultural production’

– Sylvie Lortal, food technologist, INRA Rennes, Science and Technology of Milk and Eggs joint research unit (UMR), ‘Ferment biodiversity – bacteria, yeast and fungi – for food processing’

– Anne-Marie Cassard, INSERM Research Director, endocrinologist, Paris-Sud University, ‘Intestinal microbiota – a vector of human health’

Discussion – Eating living microorganisms to enhance livelihoods – interactions with the invisible world
– Perig Pitrou, anthropologist, Laboratory of Social Anthropology, Collège de France/CNRS, and Luna Kyung, artist-author-chef, South Korea, Discussion

Session 2 - Microbes of pleasure
– Tagro Guehi, biologist, Nangui Abrogoua University, Abidjan, Côte-d’Ivoire, ‘Fermentation to boost the organoleptic quality of cocoa’

– Francis Ossey Atse, President of the Abocanin d’Akoupé Agricultural Cooperative, Côte-d’Ivoire, ‘Testimony’

– Lauriane Mietton, baker, Le pain des Cairns production cooperative (SCOP), Grenoble, ‘Bread quality – embracing the diversity of wheat, bacteria/yeast and practices’

– Jean-Yves Bizot, winegrower, manager of Domaine Bizot, Vosne-Romanée (Burgundy), ‘What is a natural wine?’

Conclusion
– Muriel Figuié, sociologist, CIRAD, Conclusion of the meeting