The FoodBooster webinars highlighted advances in nutrition and health and strengthened ties between researchers, clinicians, and industry professionals, thereby stimulating innovation in Wallonia.
FoodBooster 2026 brought together researchers, companies, and institutions in Liège to discuss innovations in nutrition, strengthening collaborations and enhancing the Walloon ecosystem’s European reach.
FoodBooster wraps up a successful cycle: 76 partners, 40 projects—including 14 European ones—making Wallonia a major player in health ingredients and food innovation.
Abstract submission for poster and technical presentations is now open! You can find all the information on this link
This November 25th at 9:45 am, at the Cercle du lac, FoodBooster is pleased to invite you to an exceptional day of pitching and networking.
Next FoodBooster webinar: Clinical studies on functional ingredients at CICN: perspectives on pre-, pro- and postbiotics will be presented by Valerie Dormal, UCLouvain.
The IIS FoodBooster warmly invites you to the international event “FoodBooster 2026: Emerging tools to improve our nutritional environment”, which will be held from May 11 to 13, 2026, in Liège.
Nathalie Gillard and Wendy Müller will be speaking at this event entitledInnovating to feed better: circular models and growth levers for the agri-food industry
The second webinar is entitled Use of In Vitro Dynamic Gastrointestinal Models to Induce Enhanced Mucus Adhesion Properties in Probiotics, and will be presented by Véronique Delcenserie and Brunette Katsandegwaza.
FoodBooster accueille trois nouveaux membres, renforçant ainsi son réseau d’acteurs innovants dans la filière ingrédients/aliments fonctionnels : Spiruline de Gaume, Superbiotics et Castle Ingredients.
On the program: sharing the partners' progress. The first was entitled Functional Ingredients: How CER Groupe's Platforms Contribute to the Probiotics Value Chain and was presented by Ana Fernandez Salina, Project Manager at CER Groupe.
The International Spring School brought together scientists and experts from the agri-food industry for three days of discussions on innovation for sustainable food systems.
