Fermentation of milks is one of the oldest methods used to prolong the shelf life of milk and has been practised by humans for thousands of years. Fermented dairy products and probiotic bacteria have proven to be of growing interest to consumers, as they provide health benefits due to their effect on the gut microbiota. In addition, fermented dairy products, due to their special characteristics, are an excellent matrix for the incorporation of ingredients and/or nutrients that confer the final product properties beyond the purely nutritional ones, making them true functional foods, interesting in a healthy diet. This two day- virtual event symposium aims to present the latest research and product innovation in the area of fermented milk. It is intended to attract academia and research, companies, and regulators.