DOMINO: Advancing Food Microbiome Science Across Europe

Published: Nov 19, 2024 by FME Lab

The DOMINO project is at the forefront of connecting microbiome science, food systems, and health in Europe. Recent activities highlight how DOMINO is driving innovation and fostering collaboration:

Living Labs: At a Brussels event hosted by Ferments du Futur and partners, DOMINO showcased how Living Labs bring together researchers, producers, regulators, and consumers. These labs explore fermented foods like legumes in France and water kefir in Ireland, uncovering knowledge gaps and emphasizing the importance of consumer feedback in food innovation.

Stakeholder Forum: DOMINO launched its Stakeholder Forum with a webinar by Dr. Magali Cordaillat-Simmons, focusing on regulatory science for microbiomes. This platform ensures DOMINO’s research aligns with societal needs, promoting open dialogue on fermented foods and microbiome advances.

DOMINO is animating food microbiome science by combining interdisciplinary research, consumer engagement, and cross-sector collaboration, driving Europe toward healthier, more sustainable food systems.

New tool suite - Food Microbiome Metabolic Modules (F3M)

The FME team has published a new preprint in Open Research Europe entitled
“Food Microbiome Metabolic Modules (F3M): a tool suite for functional profiling of food microbiomes.”
Read the article

A successful outcome of the EMOVOL project

The EMOVOL project has come to an successful end: a fruitful collaboration between INRAE and Fleury Michon has led to the development of a method for characterizing the preservation potential of cooked poultry meat products based on microbial biomarkers in raw meat.

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.