Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products

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About the project

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Our Project

The Wheatbiome project to unlock all the potential of wheat crops with strong collaboration between academia, industry, food system actors and governmental authorities. Sustainability in the food production and value chain is key, from many perspectives, including being able to feed an ever-growing number of people, maintaining soil and crops qualities, delivering healthy and nutritious products, protecting biodiversity and contributing to climate resilience of Europe. WHEATBIOME projects aims at:

Finding healthy, delicious and nutritious food solutions

Studying the role of microbial fermentations in the quality of foods and feeds

Recirculating wheat by-products with the goal of upcycling food waste

Delivering sustainable farming practices

The importance of wheat

A key crop for human development

In 2020, wheat was the grain with largest acreage and the European Union was the world major producer of this important crop. That is why the project wants to release all of the potential of this well-known source of protein and energy.

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Project partners

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Wheatbiome

Revealing the potential

Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products.

The WHEATBIOME in numbers

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