Imagine the tiny bacteria and fungi living in soil and on wheat plants as a natural toolkit. This project figures out how to use these microbes to protect crops from pests and make the grain more nutritious. It's like finding the right 'natural recipes' to brew better fermented drinks and healthier animal feed.
Food producers struggle with climate-driven crop instability and a lack of sustainable ways to increase the nutritional value of wheat. Additionally, wheat by-products are often wasted rather than converted into high-value ingredients.
A decision support system (DSS) for sustainable farming and a lab-scale demonstrator for testing microbiome impacts on wheat quality.
If you are a software provider dealing with unpredictable crop yields due to climate change — this project developed a decision support system (DSS) that suggests sustainable farming practices to ensure resilient and nutritious wheat crops.
If you are a food producer dealing with a lack of unique ingredients — this project discovered new wheat fermentative microbiomes that allow for the development of novel fermented foods and drinks.
If you are a feed company dealing with high waste and low nutrient density — this project studied how to recirculate wheat by-products through microbial fermentation to create high-quality animal feed.
Based on available project data, specific pricing or implementation costs are not provided.
The project includes a lab-scale demonstrator and involves 4 industry partners, suggesting a path toward scaling, though full industrial capacity is not yet detailed.
Based on available project data, the specific IP and licensing agreements between the 13 partners are not disclosed.
The project is designed to align with the European Green Deal priorities and the Farm2Fork strategy to ensure sustainability and health standards.
The project period runs from 2023-01-01 to 2026-12-31, meaning final results are expected by the end of 2026.
The consortium is well-balanced for commercialization, featuring a 31% industry ratio with 4 industrial partners and 3 SMEs. With 13 partners across 6 European countries, the project combines academic research (6 universities, 2 research centers) with practical market application, ensuring that the scientific findings on wheat microbiomes are grounded in industrial reality.
Contact REQUIMTE REDE DE QUIMICA E DE TECNOLOGIA ASSOCIACAO in Portugal
Contact us to explore licensing opportunities for the wheat-derived fermentation discoveries.
