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Improvement of the quality and safety of fermented beverages through the management and control of spoilage microorganisms

Project description

Training in sustainable fermentation technologies

Europe has a strong tradition of fermented drinks but faces increasing competition. Concerns about microbial spoilage in fermented foods are growing due to economic losses and health risks, which are exacerbated by societal and environmental changes. Therefore, the fermentation sector needs a unified global framework and training. Supported by the Marie Skłodowska-Curie Actions programme, the SPOILCONTROL project will train researchers in sustainable fermentation technologies to address challenges related to microbial spoilage and improve the safety and quality of fermented beverages. By studying non-conventional microbial species, raising public awareness about safety issues and quality in fermented foods, and promoting best practices for both industrial and consumer end-users, the project is expected to yield significant scientific, societal, and economic benefits.

Objective

SpoilControl will train the next generation of polyvalent researchers in the field of sustainable fermentation technologies, able to meet current and future challenges created by microbial spoilage and improve the quality & safety of fermented beverages.
Europe is the historical leader of fermented drinks, whose competitiveness is intensively challenged. Microbial spoilage in fermented food is a growing concern from a financial viewpoint (economic losses) and from a health perspective (increasing presence of pathogens, particularly in improperly homemade or artisanal productions). Such quality & safety issues are amplified by societal and environmental changes: the consumer trend toward low-input products, sustainable practices, small-scale productions and climate changes are associated with increased risks of microbial spoilage. In addition, the fermentation sector cruelly lacks a global framework & training between beverages, resulting in efforts duplication & investments partitioning.
SpoilControl will unfold an original strategy based on multiple beverages (wine, spirits, beer, cider, kombucha, kefir), multiple disciplines (from environmental & life sciences to engineering or economics), multiple solutions (development of sustainable biological, chemical and physical treatments). The consortium covers the whole fermentation chain from Fermentation to Glass with 34 partners including universities, SMEs, large companies, innovation cluster, start-up, analysis laboratories, technical institutes and homebrewers’ group.
SpoilControl will have multiple impacts: at the scientific level, the study of non-conventional microbial species will be useful besides the fermentation sector; at the societal level, SpoilControl will improve public awareness of safety issues in fermented food and promote best practices for all end-users (industrials, consumers); the development of innovative solutions and treatments will have immediate and long-term economic impact.

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HORIZON-TMA-MSCA-DN - HORIZON TMA MSCA Doctoral Networks

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Call for proposal

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(opens in new window) HORIZON-MSCA-2023-DN-01

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Coordinator

UNIVERSITE DE BORDEAUX
Net EU contribution

Net EU financial contribution. The sum of money that the participant receives, deducted by the EU contribution to its linked third party. It considers the distribution of the EU financial contribution between direct beneficiaries of the project and other types of participants, like third-party participants.

€ 565 387,20
Address
PLACE PEY BERLAND 35
33000 BORDEAUX
France

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Region
Nouvelle-Aquitaine Aquitaine Gironde
Activity type
Higher or Secondary Education Establishments
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Total cost

The total costs incurred by this organisation to participate in the project, including direct and indirect costs. This amount is a subset of the overall project budget.

No data

Participants (11)

Partners (22)

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