2019/ Life abounds in food_Full program

 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?’

 Muriel Figuié, sociologist, CIRAD, Conclusion of the meeting