The WHEATBIOME project aims to unravel the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products supported with strong collaboration between academia, industry, food system actors and governmental authorities.
BeTASTy project aims to tackle the complexity of astringency and bitterness through an innovative and multidisciplinary approach. This project will provide a comprehensive mechanistic and functional understanding of the physical and chemical events that trigger the physiological and neural perception of these sensations.
FLAVOURsome COST Action propose a new way to break down barriers for improving consumers’acceptance of plant-based protein alternatives by considering the whole food (process and matrices) and its interaction with the human.