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Financement de l’UE (3 974 796 €) : Amélioration de la qualité et de la sécurité des boissons fermentées grâce à la gestion et au contrôle des micro-organismes d’altération Hor19/09/2024 Programme de recherche et d'innovation de l'UE « Horizon »
Vue d’ensemble
Texte
Amélioration de la qualité et de la sécurité des boissons fermentées grâce à la gestion et au contrôle des micro-organismes d’altération
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.
| Adera SAS | ? |
| Barcelona Supercomputing Center Centro Nacional de Supercomputacion | 251 971 € |
| Consiglio Nazionale Delle Ricerche | 259 438 € |
| HOCHSCHULE KAISERSLAUTERN | 260 539 € |
| Institut National de Recherche Pour l'Agriculture, l'Alimentation et l'Environnement | 282 694 € |
| Instituto Superior de Agronomia | 243 403 € |
| TECHNISCHE UNIVERSITEIT DELFT | 274 370 € |
| Universita Degli Studi Di Padova | 518 875 € |
| Universitatea de Stiinte Agricole si Medicina Veterinara Cluj Napoca | 220 270 € |
| Universite de Bordeaux | 565 387 € |
| Universite de Strasbourg | 282 694 € |
| University College Cork - National University of Ireland, Cork | 572 976 € |
| Univerza V Novi Gorici | 242 179 € |
https://cordis.europa.eu/project/id/101168618
Cette annonce se réfère à une date antérieure et ne reflète pas nécessairement l’état actuel. L’état actuel est présenté à la page suivante : Adera SAS, Pessac.