Projet Aromagenesis (Horizon 2020, appel à projets 2017)
Action : Doctoral Networks
Panel : Life Sciences
Statut du projet : CLOSED

This project aims to train the next generation of researchers to provide knowledge and expertise for two major industries in the EU, namely the beer and wine industries. Yeasts belonging to the Saccharomyces stricto sensu group are the workhorses of these industries and an understanding of how yeasts contribute to the complex flavours and aromas of beer and wine is essential for the improvement of existing fermentation technology and for the development new flavoursome beverages. The research objectives of the consortium is to examine the biochemistry and genetics of the production of flavour compounds in yeasts used in wine and beer fermentations, to generate new strains of yeasts with improved or more varied flavour profiles and to develop novel approaches to expanding flavour profiles through co-fermentation of different yeasts. The network will provide a comprehensive education in yeast genetics, synthetic biology, flavour chemistry and fermentation technology for Early Stage Researchers through individual mentored research training in both academic and industrial institutions, through inter- and intra-sectoral exchanges and secondments and through academic workshops. The involvement of industry leaders in the consortium ensures that ESRs will be exposed to real challenges facing fermentation industries and through training in Innovation and Entrepreneurship, ESRs will develop the skills to provide solutions to these challenges. Scientific discourse and communication will be a cornerstone in the training network. ESRs will be encouraged to communicate their ideas with scientific peers and with the public at large to promote an understanding of the role scientific endeavor in the economic development of two of our most important EU industries. The research developed in this project will provide scientific innovation and new and exciting opportunities for the major fermentation industries and for emerging craft beer brewing SMEs.

Mots clés : yeast, fermentation, flavour, synmicro, genomics, metabolism

Participants :
- Universidad de Zaragoza (Espagne) — Partner, beneficiary, Enseignement supérieur ou secondaire, subvention : 247872.96 €
- Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (France) — Partner, beneficiary, Recherche, subvention : 525751.2 €
- Hochschule Geisenheim University (Allemagne) — Partner, beneficiary, Enseignement supérieur ou secondaire, subvention : 328342.71 €
- Fondazione Edmund Mach (Italie) — Partner, beneficiary, Enseignement supérieur ou secondaire, subvention : 258061.32 €
- Privatbrauerei erdinger weißbräu (Allemagne) — Partner, organization partner, Organismes privés (hors enseignement), subvention : 0.0 €
- Lallemand bio, sociedad limitada (Espagne) — Partner, beneficiary, Organismes privés (hors enseignement), subvention : 247872.96 €
- Vrije Universiteit Brussel (Belgique) — Partner, beneficiary, Enseignement supérieur ou secondaire, subvention : 171007.2 €
- Lallemand (France) — Partner, beneficiary, Organismes privés (hors enseignement), subvention : 0.0 €
- University of Manchester (Royaume-Uni) — Partner, beneficiary, Enseignement supérieur ou secondaire, subvention : 546575.76 €
- Beckman coulter gmbh (Allemagne) — Partner, organization partner, Organismes privés (hors enseignement), subvention : 0.0 €
- Trinity College Dublin (Irlande) — Coordinator, beneficiary, Enseignement supérieur ou secondaire, subvention : 531349.2 €
- Spanish National Research Council (Espagne) — Partner, beneficiary, Recherche, subvention : 247872.96 €
- Novo Nordisk Foundation (Danemark) — Partner, beneficiary, Organismes privés (hors enseignement), subvention : 290081.88 €
- Singer instrument company limited (Royaume-Uni) — Partner, beneficiary, Organismes privés (hors enseignement), subvention : 273287.88 €