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:

• Objective 1: To identify, characterise and functionalise existing and novel microbial resources for innovative food fermentations.

  This is done through:

  • a community science approach in which food fermentation microbiomes will be collected from citizens, artisans and companies in Europe and across the globe and characterised for their potential to contribute to enhanced health benefits of foods. Data will be made public in a database and repositories.
  • using innovative multi-omics systems biology approaches to rationally design microbial consortia for health-focussed food fermentations based on genomic, metabolic & substrate compatibility.

• Objective 2: To optimise fermentation processes for grain-based (cereal (wheat and oat) and pulse (faba bean and yellow pea)) raw materials and develop applicable solutions for liquid, semi-solid and solid fermented foods as alternatives for dairy and meat-based foods.

  This is done through:

  • using optimised novel microbial consortia for efficient incorporation of grain-based materials in foods.
  • understanding and directing the chemical and matrix-related impacts of novel food fermentations.

• Objective 3: To create advanced knowledge on human health-related aspects of fermented grain-based foods.

  This is done through:

  • defining gut microbiota profiles related to cardiometabolic disease and health.
  • providing scientific evidence on the effects of different diets on human microbiota profiles associated with cardiometabolic health or disease.
  • studying mechanisms underlying potential (cardiometabolic) health benefits related to fermented foods.

• Objective 4: To facilitate the inclusion of fermented plant-based foods in the diets of European consumers

  This is done through:

  • investigating consumer perception towards fermented foods and plant-based foods.
  • identifying and mitigating barriers for increased consumption of fermented plant-based foods.

• Objective 5: To interact with stakeholders on food fermentation and project findings, build an ecosystem around this and train researchers in order to generate long-term impact.

  This is done through:

  • the establishment of a Stakeholder Board, including relevant organisations and ongoing EU projects, that will be regularly informed about and involved in the project’s activities.
  • the organisation of a series of webinars, workshops and summer schools for training of junior and senior researchers in the different research areas of the project.
  • the set-up of a unique European community and ecosystem that will last beyond the project.