DOMINO
Harnessing the potential of fermentation for healthy and sustainable foods
DOMINO is a Horizon Europe funded research project aiming to attribute health benefits to traditional fermented foods, and to develop novel plant-based fermented foods which address the changing societal demands for healthier and more sustainable nourishment.
The project will last 5 years (2023-2028) and gathers 19 partners from 10 countries, in a collaboration between top universities and research centres, as well as expert non-profit organisations and the private sector.
Core activities
The activities of the project regard:
- Food and Gut Microbiome science;
- Human Nutrition, Computational Biology, Bioinformatics and data sciences;
- Pilot scale plant-based fermented food production from sustainable sources;
- Food system economy;
- Citizen sciences & living labs;
- Food safety.
Outputs
The expected outputs consist of:
- Impact of fermented food-based diet on health.
- Standardize diagnosis tools based on healthy microbiome biomarkers.
- Public release of food and gut microbiome data for scientific community and food production engineers.
- Demonstration and delivery of sustainable plant-based fermented food prototypes with strong positive evaluation for having enhance healthy benefit.
- Demonstration of multi-actor fermented food design with transparancy towards consumers and enhance trst in the food value chain and computational methods.
- Promotion of holistic understanding of microbiome to general public.
Associated Living Labs
In DOMINO, the role of living labs in France, Germany, Spain, Italy, Ireland and Estonia is to engage relevant societal stakeholders in the development of six case food studies and to ensure the creation of co-benefits to the four Food 2030 priorities. There are 4 main goals:
- To set living labs activities for a multi-actor co-creation around the plant-based Fermented Food prototypes.
- To assess consumers’, citizens’, and producers’ perception and acceptance of Fermented Foods and awareness regarding health and sustainability aspects.
- To describe the market and innovation potential for Fermented Foods.
- To test the project’s Fermented Food prototypes within the dynamic, interactive living labs.