DOMINO kick-off!

Published: Mar 29, 2023 by FME Lab

DOMINO has kicked off March 27th in Paris by Stéphane Chaillou as coordinator.

Funded by the European Union, DOMINO is focused on the fascinating intersection of fermented foods, the gut microbiome, and human health. The project aims to leverage the microbial diversity of fermented foods to improve their sustainability and propose healthy diet recommendations.

The project will explore the potential benefits of food microbes for environmentally friendly and sustainable food production. To achieve its objectives, DOMINO will employ synthetic ecology approaches, a combination of health models, and input from multiple actors including living labs. The project aims to assess the risk-benefit of both old and new fermented foods.

The results of this project could have significant implications for our understanding of the role of fermented foods in human health and sustainability. By investigating the relationship between fermented foods and the gut microbiome, the project may unlock new dietary recommendations that could benefit our health and the environment.

Share

Latest Posts

A seed meeting between INRAE Micalis Institute and Imperial College London
A seed meeting between INRAE Micalis Institute and Imperial College London

Last week on October 3rd, scientists from Imperial College London (ICL) and from INRAE Micalis Institute were hosted by the French embassy in London for a seed meeting around synthetic biology and synthetic microbial ecology as scientific strategies for biotechnology and food production. A special thanks to the organizer: Ludovic Drouin (French Embassy), Young-Kyoung Park (Micalis) and Rodriguo Ledesma-Amaro (ICL). Our several groups with complementary research discussed about perspectives of future collaborations on the field together with Ferment du Futur or Bezos Centre.

School of Artificial Intelligence Applied to Microbiomes
School of Artificial Intelligence Applied to Microbiomes

Earlier this month, Julien had the pleasure of participating as a lecturer at the School of Artificial Intelligence Applied to Microbiomes, hosted at AgroParisTech and organized by Aristeidis Litos, Daniel Garza, and Ariane Bize. The event brought together an exceptional group of researchers and students exploring how AI, data science, and mathematical modeling are reshaping our understanding of microbial ecosystems.

Consumers at the core of fermented food innovation
Consumers at the core of fermented food innovation

Yesterday on September 23rd, about 100 participants from academia, industry, NGOs and policy makers across Europe had joined the second Stakeholder Forum of Horizon Europe #DominoEU project. Four speakers Pr. Jutta Roosen from the Technical Universty of Munich, Dr. Emmanuella Magriplis associate professor from the Agricultural University of Athens, Dr. Michail Syrpas associate professor at Kaunas University of Technology in Lithuania and Dr. Nikoletta Vidra Science Manager at Yakult Europe altogether spotlighted the central role of consumer research in advancing the field of fermented foods.