Coordinator:

Fondazione Edmund Mach
Franco Biasioli - Fondazione Edmund Mach - FEM - Italy

Partners:

Vittorio Capozzi - Consiglio Nazionale delle Ricerche - Istituto di scienze delle produzioni alimentari - CNR-ISPA - Italy
Elisa Salvetti - Università degli Studi di Verona - UNIVR - Italy
C.Delbes / C.Chassard - Institut National de Recherche pour l’Aagriculture, l’Alimentation et l’Environnement - INRAE - France
Juana Frias - Consejo Superior de Investigaciones Cientificas - CSIC - Spain
Marta Laranjo - Universidade de Evora - UNIEVO - Portugal
Heikki Aisala - VTT – Technical Research Centre of Finland - VTT - Finland
Gulden Goksen - Tarsus University - TAU - Turkey
Marija Banovic - Aarhus University - AU - Denmark

(FutureFoodS Call 2024) - The European Commission (EC) has identified an urgent need to make our food systems future-proof. This is due to various impacts that our food systems are facing and the need to safeguard our food cultural heritage.

SpeedyFermHub proposes the creation of an inter-disciplinary ‘Hub’ across Europe, that combines different facilities and know-how for the fast development and evaluation of new fermented food products and microorganisms. Ideally, the ‘Hub’ should include capabilities for fast technological / microbiological / sensory characterisation, adequately supported by facilities able to support fast transition of ‘new foods’ from lab to pilot scale. The different new food products developed during the Action, will provide ‘proof of principle’ of the Hub functionality.