GSS EU Science Funding Gateway

There is evidence that beneficial bacteria and other microorganisms can lead to a healthy animal and human gut microbiome, that microbiomes can improve food quality and safety as well as the nutritional value of aliments/food, contributing to more sustainable food systems. Further research should provide sustainable dietary strategies based on microbe-fermented foods aiming to improve human health and sustainability of dietary patterns, and help in determining any possible role in metabolic disease control. Food fermented by microorganisms and food ingredients produced by them also have huge innovation potential, in particular for SMEs, for local development, and as a way of minimizing food waste from non-optimal raw material, waste products from food manufacturing, or seasonal overproduction. Activities should develop applicable solutions, in particular for the food processing industry, and in the utilisation of fermentation potential. 

Proposals must implement the multi-actor approach by involving a wide diversity of food system actors and conducting inter- and trans-disciplinary research engaging consumers, consumer organizations and civil society organisations and including local and indigenous knowledge of soils. Proposals are encouraged to build on past or ongoing EU-funded research, research infrastructures and collaborate with relevant initiatives. International cooperation is highly recommended.