Jaime Villamuera

How One Health connects wheat fields, microbiomes and human health. Discover what the EU Wheatbiome project reveals about sustainable food systems from soil to plate.

From soil to fermentation to the microbes in our mouths, microorganisms shape how we experience flavour. In cereal-based foods, these tiny communities influence taste, aroma, and nutrition—revealing that flavour is as much a product of microbes as of ingredients.

What is the context of studying the wheat and soil microbiome, and what is the purpose of using microorganisms? In the face of climate change, the relevance of EU strategies that promote sustainable production is becoming increasingly clear. The concept of “sustainable production” refers to the entire production chain, from agriculture to consumers, and it

Sustainability in wheat cultivation has, in recent years, ceased to be an ideal and has become something tangible. In the EU, where more than 20 million hectares of this cereal are cultivated, scientific research and public policies are converging to transform the way wheat is grown, with the aim of preserving natural resources, improving productivity,