IVAS 2022 banner
IVES 9 IVES Conference Series 9 IVAS 9 IVAS 2022 9 MicrobiomeSupport: Towards coordinated microbiome R&I activities in the food system to support (EU and) international bioeconomy goals

MicrobiomeSupport: Towards coordinated microbiome R&I activities in the food system to support (EU and) international bioeconomy goals

Abstract

Microbiomes have crucial roles in maintaining life on Earth, and their functions drive human, animal, plant and environmental health. The microbiome research landscape is developing rapidly and is performed in many different science fields using similar concepts but mostly one (eco)system at-a-time. Thus, we are only starting to unravel and understand the interconnectedness of microbiomes across the (eco)systems.

MicrobiomeSupport is a Coordination and Support Action with the overall objective to establish an international network of experts and stakeholders in the field of microbiome food systems research and assess applicability and impact of the microbiomes on the food system.

Key outcomes include:

  • database containing information on microbiome activities, programmes and facilities along the food chain and beyond in the EU and worldwide
  • recommendations for an internationally agreed microbiome definition, best practices and standards, as well as consistent protocols in research
  • establishment of a dialogue between multiple stakeholders (i.e. representatives from science, industry, policy, funding and regulatory bodies)
  • publications showcasing microbiomes potential and current hurdles for their full exploitation
  • educational materials for the general public

DOI:

Publication date: June 27, 2022

Issue: IVAS 2022

Type: Poster

Authors

Kazou Maria1, Tsakalidou Effie1, Sessitsch Angela2 and Kostic Tanja2

1Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
2AIT Austrian Institute of Technology GmbH, Bioresources, Tulln, Austria

Contact the author

Keywords

Microbiome, MicrobiomeSupport, Coordination and Support Action

Tags

IVAS 2022 | IVES Conference Series

Citation

Related articles…

Il Cabernet di Atina dal 1850 al giorni nostri: un esempio di valorizzazione del territorio

In the province of Frosinone from 1850 they are cultivated in some zones wine grape of French origin like Merlot, Cabernet franc Cabernet sauvignon, Sirah, Pinot noir. The insertion of these varieties was the work of Pasquale Visocchi in the great company of family “Fratelli Visocchi Proprietari” (F. V.P.).
Read More

Berry weight loss in Vitis vinifera (L.) cultivars during ripening

Berry shriveling (BS) in vineyards are caused by numerous factors such as sunburn, dehydration, stem necrosis. Climate change results in an increase in day and night temperatures, rainfall throughout the year, changes in the timing and quantities, long dry summers and a combination of climatic variability such as floods, droughts and heatwaves). Grape development and its composition at harvest is influenced by the latter as grape metabolites are sensitive to the environmental conditions. The grape berry experiences water loss and an increase in flavour development as a result of the BS. An increased sugar content in grapes will result in higher alcohol wines and concentration of grape aromas which may be detrimental to the final wine quality.

Read More

Characterization of winegrape berries’ composition on sorting tables using hyperspectral imaging and AI

Comprehensive evaluation of grape composition at winery receiving areas often requires multiple measurements to ensure representativeness, as well as the use of analytical techniques that are time-consuming and involve sample preparation.

Read More

The effects of canopy side on the chemical composition of merlot, Cabernet-Sauvignon, and Carmenère (Vitis vinifera L.) Grapes during ripening

Carmenère fruit during ripening of a Vertical shoot positioning, VSP, trained experimental vineyard with north-south row orientation.

Read More

Oak wood seasoning: impact on oak wood chemical composition and sensory quality of wine

Oak wood selection and maturation are essential steps in the course of barrel fabrication. Given the existence of many factors involved in the choice of raw material and in natural seasoning of oak wood, it is very difficult to determine the real impact of seasoning and selection factors on oak wood composition. A sampling was done to study the evolution of oak wood chemical composition during four seasoning steps: non matured, 12 months, 18 months and 24 months. For this sampling, three selection factors were taken into account: age, grain type and the Polyphenolic Index measured by Oakscan®. Besides extractables
(~10%), three polymers constitute the main part of oak wood: cellulose, hemicelluloses and lignins.

Read More