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Objectives & Work Packages

Project objectives

Enable an evidence-based transition in society and industry from traditional to sustainable plant-based fermented foods and diets that deliver health benefits to consumers by design.

This translates into two main objectives:
One: To disentangle the interaction between food fermentation microbiomes, fermented grain-based foods and the human gut microbiome and their implications for human health.
Two: To use generated knowledge, microbial resources and fermentation technology to develop novel foods.

These main objectives will be achieved through five interrelated subobjectives:

Work Packages

The project activities are managed in so-called Work Packages. HealthFerm is set up around seven such Work Packages. Different partners take the lead on achieving different tasks within a particular Work Package while ensuring close collaboration with other institutions and across the different Work Packages.

Explore in detail by moving your mouse and clicking over the diagram
Gut Microbiota5 Intervention TrialsIn Vitro Digestion and FermentationWP 3: Human Health & MicrobiomeSmall IntestineColonInteraction with Consumers and WP 1, 2 and 3Consumer BehaviourConsumer TrialWP 4: Consumer BehaviourRaw MaterialsFermented IngredientsFermented FoodsWP 2: Fermentation TechnologyCommunity ScienceMicroorganisms (individual,consortia, microbiomes)Open Food Microbiome AtlasWP 1: Microbial ResourcesPilot Scale Starter CulturePilot Scale Raw Material FermentationPilot Scale Products at Industrial PartnersPilot ScaleOmics TechnologiesWP 6: Maximising impact through C&D&E CommunicationDisseminationTrainingEcosystemExploitationWP 5: Scientific coordination and project management