Microbiome for flavour and texture in the organoleptic dietary shift

The need for a holistic approach to realize the full potential of microbiome innovation has to develop bioinformatics prediction of smell and taste of microbes to create new nuances and flavours.

Proposals are expected to address the following:

• Develop and pilot innovations to provide new precision fermentation/ post-fermentation techniques to foster dietary shift by enhancing organoleptic properties (smell, texture, colour, taste).
• Development of new microbial biomasses that can be a source of micro and macro nutrients for humans.
• Demonstrate the safety of the developed approach, in accordance with relevant EU regulatory frameworks, related to its placing on the market.
• Produce food with higher nutritional quality, and potential for positive effects on the human microbiome.
• Assess the economic and social impact of the products.
• Proposals must implement the 'multi-actor approach' and ensure adequate involvement of academia, research-technology organizations, small-medium enterprises (including start-ups), restaurants, food businesses and other relevant actors of the value chain.
• In order to achieve expected outcomes international cooperation is strongly encouraged, in particular in the framework of the International Bioeconomy Forum.
• Proposals should include a dedicated task, appropriate resources and a plan on how they will collaborate with other projects funded under this topic and other relevant topics. They should participate in joint activities, workshops, focus groups or social labs, as well as organise common communication and dissemination activities and show potential for upscaling. Applicants should plan the necessary budget to cover these activities.