Microbiome-Driven Applications for Sustainable Food Systems Research Group

The Research Group aims to advance knowledge in the field of sustainable and healthy food by studying and applying the microbiome. It pursues innovative studies of the role of the microbiome in the valorization of food waste. We use an integrated, interdisciplinary approach to explore the role of microorganism consortia in food by their effect on nutrition, safety and product development to establish data-driven food production systems.

Microorganisms are essential in food technologies as they convert complex natural substrates into high nutritional and bioactive compounds. However, the pathogen ones cause serious issues in the aspect of food safety. The role of microorganisms in the quality, safety, and specifications of fermented food is crucial. The main goal of this project is unravelling the application potential of microbiomes in food production systems for more sustainable and healthier foods as well as in the valorisation of food wastes. The project also aims to provide end-users with public food microbiome data, and to better understand interactions between fermented foods, nutritional values, microbial functionalities, and data-driven food production systems. Ultimately, the project will strengthen the food sector by demonstrating the economic viability of different value chains, while reducing pressure on natural resources, and minimizing environmental impact.

The project will enable us to emerge important generalizations across the microbiome application in food systems. By addressing fundamental theoretical concepts of food microbiome, we will advance our understanding of the complexity and role of the microbial consortium in the development of healthy and sustainable food.