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Harnessing the microbial potential of fermented foods for healthy and sustainable food systems

Progetto
European consumers are expressing a clear demand for healthier and more sustainable food. Fermented foods (FFs) have the potential to meet these expectations but there is a need to demonstrate their health impacts scientifically, while developing innovative strategies to tackle both sustainability and nutritional health. In this frame, DOMINO will investigate the health impacts of FF-based diet on a healthy population and a cohort suffering from metabolic syndrome to better focus on health biomarkers. We will provide tailor-made microbial solutions using an integrated ‘omics’ strategy and computational biology modelling to address the challenges associated with sustainable food production and healthy nutrition. In six food case studies, selected as representative of the wide diversity of plant-based FF prototypes, we will involve key stakeholders in a multi-actor approach. These objectives will lead to key results: the characterization of the health effect of milk kefir; the application of diagnosis tools based on healthy microbiome/ human biomarkers to inform dietary recommendations based on FF for people with metabolic syndrome; the development of an open access database and new computational tools for profiling food microbiomes metabolic interaction during food fermentation and their overlap with the healthy gut microbiome; the delivery of a research and innovation workflow to facilitate the smart design of functional healthy FF, bio-waste valorisation, sustainable processes on plant-based food case studies using the leverage of food microbiomes’ biodiversity; all supported by a federation of key stakeholders and citizens through several living labs and a tailored dissemination strategy. Together we will develop and move towards a vision of the future of FFs in Europe while enhancing the trust of citizens in the food value chain through their involvement and genuine integration of their perspectives, paving the way for citizen-friendly innovation.
  • Dati Generali
  • Aree Di Ricerca
  • Pubblicazioni

Dati Generali

Partecipanti (3)

COCOLIN Luca Simone   Responsabile scientifico  
FERROCINO Ilario   Partecipante  
RANTSIOU Kalliopi   Partecipante  

Referenti

GHIAZZA Mara   Amministrativo  

Dipartimenti coinvolti

SCIENZE AGRARIE, FORESTALI E ALIMENTARI   Principale  

Tipo

HEU Research and Innovation action

Finanziatore

EUROPEAN COMMISSION
Ente Finanziatore

Capofila

INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT (INRAE)

Partner (18)

AGENCIA ESTATAL CONSEJO SUPERIOR DEINVESTIGACIONES CIENTIFICAS, M.P.
AIT AUSTRIAN INSTITUTE OF TECHNOLOGY GMBH
CENTRE DE RECHERCHE EN NUTRITION HUMAINE D'AUVERGNE
EUFIC
Fratelli Merano Spa
Green Spot Technologies
Herbel Crest ltd
IMPERIAL COLLEGE LONDON
INRAE TRANSFERT SAS
INSTITUT DE RECHERCHE POUR LE DEVELOPPEMENT
INSTITUT NATIONAL DES SCIENCES ET INDUSTRIES DU VIVANT ET DE L'ENVIRONNEMENT - AGROPARISTECH
Moorepark Technology Ltd
Stichting Vu - Vumc
TEAGASC - AGRICULTURE AND FOOD DEVELOPMENT AUTHORITY
TECHNISCHE UNIVERSITAET MUENCHEN
Università degli Studi di NAPOLI "Federico II"
Università degli Studi di TORINO
Università degli Studi di TRENTO

Contributo Totale (assegnato) Ateneo (EURO)

579.500€

Periodo di attività

Marzo 1, 2023 - Febbraio 29, 2028

Durata progetto

60 mesi

Aree Di Ricerca

Settori (16)


10.89.09 - Produzione di altri prodotti alimentari nca

LS9_5 - Food sciences (including food technology, food safety, nutrition) - (2020)

Settore AGR/16 - Microbiologia Agraria

CIBO, AGRICOLTURA e ALLEVAMENTI - Agricoltura e Produzioni Vegetali

CIBO, AGRICOLTURA e ALLEVAMENTI - Allevamento e Produzioni Animali

CIBO, AGRICOLTURA e ALLEVAMENTI - Chimica e cibo

CIBO, AGRICOLTURA e ALLEVAMENTI - Farmacologia Veterinaria

CIBO, AGRICOLTURA e ALLEVAMENTI - Miglioramento e difesa delle colture

CIBO, AGRICOLTURA e ALLEVAMENTI - Tecnologie alimentari e microbiologia degli alimenti

CULTURA, ARTE e CREATIVITA' - Culture moderne

MEDICINA, SALUTE e BENESSERE - Ricerca Traslazionale e Clinica

PIANETA TERRA, AMBIENTE, CLIMA, ENERGIA e SOSTENIBILITA' - Energia e Fonti Energetiche

PIANETA TERRA, AMBIENTE, CLIMA, ENERGIA e SOSTENIBILITA' - Foreste e Legno

PIANETA TERRA, AMBIENTE, CLIMA, ENERGIA e SOSTENIBILITA' - Risorsa suolo e ambiente

SCIENZE DELLA VITA e FARMACOLOGIA - Interazioni tra molecole, cellule, organismi e ambiente

SCIENZE DELLA VITA e FARMACOLOGIA - Tecnologie Farmaceutiche e Cosmetiche

Parole chiave (3)

Microbiologia
Nutrizione
biotecnologia degli alimenti
No Results Found

Pubblicazioni

Pubblicazioni

Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods 
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
2024
Articolo
Open Access
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