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MICROORC: ORCHESTRATING FOOD SYSTEM MICROBIOMES TO MINIMIZE FOOD WASTE

Description du projet

Une solution globale à la crise du gaspillage alimentaire

Des montagnes de nourriture jetée contribuent au défi mondial du gaspillage alimentaire. Chaque année, des milliards de tonnes finissent en décharge, mettant à rude épreuve les économies et l’environnement. Ce problème exige une action urgente. Dans ce contexte, le projet MICROORC, financé par l’UE, se propose de traiter les causes profondes du gaspillage alimentaire. Plus précisément, le projet développera des outils et des lignes directrices destinés à améliorer le contrôle des processus, la prévision précise de la durée de conservation et l’étiquetage dynamique de la date. Son consortium multinational, composé de sociétés et d’institutions de recherche de pointe, en évaluera l’acceptation par les consommateurs, la durabilité environnementale et les défis réglementaires, afin d’orienter la transition vers un avenir alimentaire plus durable et plus sain.

Objectif

The MICROORC project aims to provide business innovations for monitoring and orchestrating the microbiome and by that reduce the amount of avoidable food waste – by developing tools, technologies, services, and guidelines for i) improved food process control, accurate shelf life prediction and dynamic date labelling, and ii) extension of shelf life by bioprotection and packaging technologies that control the growth of spoilage or pathogenic organisms. Five areas are selected for the potential for predicting and extending shelf life, reduction in food waste and fostering a sustainable food system:

• Predictive analytics models incorporating microbiome information to predict shelf life
• Time-temperature indicators (TTIs), sensoring and smart label solutions for dynamic shelf life labelling
• Rapid detection assays for microbial indicators of food spoilage
• Microbiome based protection technologies to replace synthetic chemicals and increase shelf life and safety
• Novel packaging solutions targeting spoilage for sustainable development and increased shelf life

MICROORC will support the transition to more sustainable and healthy food systems by considering raw chicken and salmon as well as plant-based meat analogues. To guide and demonstrate the industrial, social and economic relevance of the MICROORC innovations, the project will evaluate consumer acceptance and the environmental sustainability aspects of all stages of the product life cycle, identify and help resolve legislative and regulatory challenges to implementation of new technologies, and propose a novel policy framework for microbiome control in the food system. A multinational, multi-actor and trans-disciplinary consortium including cutting-edge companies and experienced research institutions has been established to develop and pilot tools, technologies and guidelines that utilize and control microbiomes for fighting food waste to ensure transition to more sustainable food production and consumption.

Coordinateur

NOFIMA AS
Contribution nette de l'UE
€ 1 904 461,00
Adresse
MUNINBAKKEN 9-13
9291 Tromso
Norvège

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Région
Norge Nord-Norge Troms og Finnmark
Type d’activité
Research Organisations
Liens
Coût total
€ 1 904 461,25

Participants (16)

Partenaires (1)