On Tuesday, February 24, the final meeting of the Helv4DairHy project was held online.
It was an important opportunity to look back on the path we have taken, share the main results achieved, and prepare for the final reporting phase. A moment of synthesis and reflection on how this project has allowed us to deeply explore the biodiversity of such a fascinating microbial species as Lactobacillus helveticus.
Many thanks to all the members of the project team for their commitment, collaboration, and enthusiasm — it has been an inspiring and rewarding journey!
Ops...We did it again! Happy to have the opportunity to present project result at the First International Conference on Fermented Foods at NOI (Bolzano) (27-30 October 2025). An inspiring audience and stimulating scientific discussion for a great exchange!
Dr. Alessia Levante presented the project results at the 8th Dairy Congress: Feeding the Future: Challenges and Opportunities for the Dairy Supply Chain, held on September 8 in Milan and organized by AITeL (Italian Association of Dairy Technicians). It was an important opportunity to engage with industry professionals (technicians, researchers, and entrepreneurs) and to explore key topics related to the new challenges and market opportunities.
In these weeks (May and June 2025), cheesemaking trials are underway at DISTAL – UNIBO!
At the DISTAL laboratories (University of Bologna), cheesemaking experiments are being conducted using the Lactobacillus helveticus strains previously selected and characterized within our project.
The goal? To evaluate the technological and fermentative performance of these strains under real dairy production conditions — a crucial step toward understanding their potential in the production of traditional cheeses or innovative dairy products.
At the University of Parma, the first cheese model (Millicheese) production trials were carried out using Lactobacillus helveticus strains isolated in two distinct periods: the 1970s and 2021. The aim was to examine the evolution of bacterial strains over time and their impact on the characteristics of the final product.
The project team meets regularly, online or in person, whenever the progress of the activities requires it. These moments of discussion are essential for reviewing the collected data, analyzing the results, and sharing ideas in an open and constructive dialogue. This continuous exchange allows us to turn every phase of the work into an opportunity for professional and scientific growth, making this journey both challenging and deeply stimulating and exciting.
Dr. Federica Barbieri presented Helv4DairHy project results at 22nd World Congress of Food Science and Technology (IUFoST2024), from 8-12 september 2024 in Rimini, Italy!
The reserach team presented some preliminary results at #foodomics congress (Cesena, 14 - 16 February)
