Project
Call for partners | SMARTGRAINS - Functionality-driven Fermentations of Wholegrains for Wholesome Staple Foods with AI Integration
Over 800 million people worldwide suffer from undernutrition while over 2 billion are overweight or obese. Across both the Global North and South 3-4 billion people have micronutrients deficiencies and 1 out of 5 deaths are linked to poor diets. The consumption of palatable and energy-dense food from refined and nutrient depleted raw materials and the global over-dependence on wheat, maize and rice as energy-source are a major contributor to these issues. Shifting towards worldwide consumption of wholegrain cereals and legumes from diversified crops is generally recognized as an essential element in achieving a sustainable and healthy planetary diet. However, technological and sensory aspects remain a major limitation in ensuring a substantial use of wholegrain ingredients in staple food.
Unlocking the Potential of Wholegrains
SMARTGRAINS aims at revolutionize wholegrain-based ingredients through the power of fermentation. The project mission is to enhance the technological and sensory properties of wholegrain ingredients from cereals and pulses while ensuring their accessibility and affordability for both the Global North and South markets.
Cutting-Edge Fermentation Technology
The project will explore thousands of microorganism and substrate combinations to unlock the full potential of wholegrain flours from cereals and pulses and by-products like bran. Through our state-of-the-art high-throughput screening technology platform, including Near-Infrared and Raman spectroscopy and high-resolution mass spectrometry, the project will monitor microbial growth, physical properties and flavor production with unmatched precision.
Engineering Techno-Functional Driven Solutions
The project is not limited to flavor but will address enhancing the functionality of wholegrain ingredients to meet the demands of modern consumers. Functionality-driven modifications of the substrates will be performed following a mechanistic hypothesis of the current limitations in the technological functionality of wholegrain ingredients. By leveraging advanced high-throughput screening techniques which combine spectroscopy and rheology, SMARTGRAINS will optimize properties like viscosity, water binding, and gelling, all while keeping an eye on the flavor volatile profile of the final ferment. This should ensure all aspects of the fermented functionality are assessed in the screening approach.
Data-Driven Optimization
With large datasets generated comprising from flavor profiles to physical and rheological properties, machine learning algorithms will be employed to identify the most promising combinations and solutions.
Industrial Relevant Food Applications and Validation
Most promising ingredient solutions and fermentation conditions will be validated in (processed) staple food applications using a wider range of physical and sensory methods. The industrial relevance of the processing approach will be assessed through comprehensive techno-economic and value-chain analysis, in order to ensure sustainability and affordability of the innovative fermented wholegrain ingredients.
Partners
We are looking for partners interested in valorizing wholegrain ingredients and/or by-products to produce wholesome staple food. There can be end-product manufacturers, starter culture and enzyme suppliers, ingredient suppliers, technology providers.