Description du projet
De nouvelles pratiques agricoles pour le blé
Le blé est une culture importante en Europe. Afin de s’assurer qu’il continue à pousser, les scientifiques étudient les communautés microbiennes du sol et des plantes. Le projet WHEATBIOME, financé par l’UE, réunira des universitaires, des industriels, des acteurs du système alimentaire et des autorités gouvernementales de six pays de l’UE pour mener deux études de cas et mettre en œuvre un démonstrateur à l’échelle du laboratoire. Le projet étudiera également le rôle que joue la fermentation microbienne dans la qualité de l’alimentation humaine/animale et réduira les déchets alimentaires en assurant la recirculation des sous-produits du blé. Un autre aspect de la recherche consistera à expliquer les interactions entre le blé (prébiotiques, probiotiques, composés bioactifs et protéines immunogènes) et le microbiote humain/animal, et leur effet sur la santé humaine et animale. Les résultats serviront à élaborer des pratiques agricoles pour des récoltes de blé résilientes et nutritives. Le projet entend en particulier créer un nouveau système d’aide à la prise de décision.
Objectif
Current food production systems face many challenges (climate change, rampant demographic development) and new sustainable approaches are urgent. Wheat is a central crop in Europe and soil and plant microbial communities are of particular interest in wheat crops since (1) they are crucial solutions for restoring soils and protecting the crops and wheat-derived products against pathogens; (2) they play a key role in regulating plant metabolisms and, thus, the quality and properties of crops; and (3) they can be promising producers for a wide range of nutritional and healthy food and feed products. However, more studies on wheat microbiomes are needed as the current data is scarce.
The WHEATBIOME project will contribute in the understanding of the role of the wheat microbiome on sustainable development by undertaking cutting-edge research with strong collaboration between academia, industry, food system actors and governmental authorities distributed along 6 EU countries, and will explore the role of microbiomes in wheat production systems in a broad approach from soil to plate to:
• Understand the effect of biotic/abiotic factors on wheat microbiomes with 2 case studies and a lab-scale demonstrator.
• Unravel the soil-plant microbiome cross-talking on wheat metabolism and nutritional quality, and deliver sustainable farming practices for resilient and nutritious wheat crops via a new decision support system (DSS).
• Discover new fermentation capacities within indigenous wheat microbiomes and develop novel foods and feeds.
• Study the role of microbial fermentations in food/feed quality and reduce food waste by recirculating wheat by-products.
• Determine the interactions between wheat (prebiotics, probiotics, bioactive compounds, immunogenic proteins, etc.) and the human/animal microbiota, and its effect on human and animal health.
• Assess the perception of food system actors and citizens about microbiomes within food systems.
Champ scientifique
- agricultural sciencesagriculture, forestry, and fisheriesagriculturesustainable agriculture
- natural sciencesbiological sciencesbiochemistrybiomoleculesproteins
- natural sciencesearth and related environmental sciencesatmospheric sciencesclimatologyclimatic changes
- natural sciencesbiological sciencesmicrobiology
- engineering and technologyindustrial biotechnologybioprocessing technologiesfermentation
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Régime de financement
HORIZON-RIA - HORIZON Research and Innovation ActionsCoordinateur
4060-453 Porto
Portugal