+33 1 34 65 21 06
+33 1 34 65 21 06
Harnessing the microbial potential of fermented foods for healthy and sustainable food systems DOMINO is research and innovation project launched in March 2023 in the framework of Horizon Europe. It aims at understand the role and the value of fermented food microbiota for healthy and sustainable food systems.
Fermented foods are an important part of our diet. These foods contain a great diversity of microbiota (assemblies of different interacting microbial species) that allow to improve the preservation of food, to produce a typicity and a great diversity of taste, but also to increase the nutritional value of these foods.
Recent scientific hypotheses suggest that a diet enriched with fermented foods would have a beneficial effect on health thanks to a succession of interrelated effects (interaction with the intestinal microbiota, nutritional added value of the food, molecules resulting from the fermentation potentially stimulating physiological signals). This ‘domino’ effect makes it possible to draw three scientific issues which will be at the heart of the project (see figure below).
Can we define microbial solutions based on biodiversity to respond to the sustainable production of fermented foods (fermentation of plant-based products)? Does the frequent consumption of fermented foods impact health by stimulating the symbiotic relationship between humans and their gut microbiota? Which experimental methodologies would be the most adapted to answer these two issues and ensure a quick and reliable estimation of the beneficial role or the risk of a new fermented food based on more sustainable food resources?
The DOMINO project will pursue six scientific ambitions:
Under the coordination of the Micalis Institute at INRAe Jouy-en-Josas (coord.: Stéphane Chaillou, Food Microbial Ecology lab), five other INRAE units in association with AgroParisTech and the CRNH of Auvergne (the Human Nutrition Unit of Theix, the Cheese Research Unit of Aurillac, the Mycology and Food Safety Unit of Bordeaux the Sayfood unit (Paris-Saclay Food & Bioproduct Engineering) and the MaIAGE unit (Mathematics and Computer Science Applied to the Genome and the Environment) will combine their skills with those of some twenty partners from 10 European countries in order to combine a scientific program highly marked by interdisciplinarity and to create a common thread between microbial ecology human nutrition, food process engineering, “omics” data modeling, consumer social sciences, food systems economics and participatory co-creation.
Dec 04, 2023
A workshop for #DominoEU living-labs (LL) was held at the Vrije Universiteit Amsterdam (VU Amsterdam) on thursday 30th of november and friday 1st of December.
Nov 09, 2023
Stéphane participated to the #EFFOST2023 conference in Valencia (6th to 8th of November) during which a specific session an EU project was planned.
May 26, 2023
The recent PIMENTO Forum served as a platform for the HorizonEU DOMINO project. Stéphane and Marie present their ambitious goals under Horizon Europe. The DOMINO project, funded by Horizon Europe, aims to address critical challenges through interdisciplinary collaboration, fostering connectivity among actors in the scientific community. The project received positive feedback at the forum, with an emphasis on Living-Labs and networking through COST PIMENTO.
Apr 25, 2023
Representing FME, Stephane was pleased to meet colleagues from Tallinn University of Technology (TFTAK) to discuss about HorizonEU DOMINO project’s development of microbial solutions for vegetable-based fermented foods. The meeting took place during a two-day visit (24-25th of April), where discussions and knowledge-sharing took place to kick-start the work plan for exciting fermented food case studies.