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Aromagenesis

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Generation of new yeast strains for improved flavours and aromas in beer and win...

Generation of new yeast strains for improved flavours and aromas in beer and wine 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 ar... ver más

31/05/2022

TRINITY COLLEGE DU...

4M€

Presupuesto del proyecto: 4M€

Líder del proyecto

THE PROVOST FELLOWS FOUNDATION SCHOLARS THE... No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Fecha límite participación Sin fecha límite de participación.

Ver 15 Participantes

Financiación concedida El organismo H2020 notifico la concesión del proyecto el día 2022-05-31

MSCA-ITN-2017: Innovative Training Networks

I+D

Cerrada hace 8 años

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Información adicional privada

No hay información privada compartida para este proyecto. Habla con el coordinador.

15 Participantes

TRINITY COLLEGE DUBLIN

531.35K€ | Lider

PRODUCTOS METALEST

210.35K€ | Participante

LALLEMAND BIO

247.87K€ | Participante

INRAE

525.75K€ | Participante

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Duración del proyecto: 57 meses Fecha Inicio: 2017-08-17
Fecha Fin: 2022-05-31

Líder del proyecto

THE PROVOST FELLOWS FOUNDATION SCHOLARS THE... No se ha especificado una descripción o un objeto social para esta compañía.

TRL 4-5

Presupuesto del proyecto 4M€

Fecha límite de participación Sin fecha límite de participación.

Descripción del proyecto 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.

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