The week of 13th-17th of June, the Short-Term Mobility "Fermented Foods for better Nutrition, Health and Sustainability (FERNUTS)" took place at the Faculty of Pharmacy, an activity framed within the Food Science Lab of the FORTHEM alliance, which hosted undergraduate and postgraduate students from different European universities. This 5-day course was organized by the professors of the Food Technology area of the Departament of Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Amparo Gamero and Mónica Gandía, and by the Vice Dean of Innovation, Communication and Culture of our faculty, Javier Pereda. Numerous talks were held on nutritional, health and sustainability aspects of fermented foods, as well as visits to research centers, technology centers and companies in the sector. The program was complemented with cultural activities organized by the Food Science Lab students Mussa Makran, Nerea Faubel, Clara Gómez and Paula Llorens to promote cultural exchange among attendees. Through this event, the aim was to highlight the importance of fermented foods in the context of a healthy diet, as well as in the framework of a sustainable food system, in line with the SDGs of the 2030 agenda. A video-summary of the activity appears in this link: https://youtu.be/TIxQVtcNCsg