HORIZON-CL6-2027-02-FARM2FORK-07 / Food systems microbiome solutions

Professor Ioannis S. Boziaris, University of Thessaly, Greece, is interested in developing or joining a European consortium under HORIZON-CL6-2027-02-FARM2FORK-07: Towards commercialization of food systems microbiome solutions.

Our proposed concept, BIOPRESERVE-FOOD, aims to support the development, validation, industrial demonstration and market introduction of innovative microbiome-based biopreservation and food processing solutions.

The initiative would focus on harnessing beneficial microorganisms, microbial interactions and microbiome-related technologies to improve food stability, reduce microbial spoilage, support microbiological safety and extend the shelf-life of food products.

A particular application area could be seafood and other highly perishable foods, where microbial community composition, processing conditions and storage environments strongly influence product deterioration.

Potential solutions could include selected bioprotective microbial cultures, microbial consortia, microbiome-based preservation strategies and complementary technologies designed to support the activity and stability of beneficial microbial communities in food processing environments.

The project would investigate microbial behaviour, interactions between beneficial and spoilage microorganisms, compatibility with food processing and preservation conditions, and the effects of proposed interventions on food quality and safety.

Conventional microbiology, molecular characterization, microbial ecology, spoilage assessment, challenge testing where appropriate and shelf-life studies would support the evaluation of candidate solutions.

A key component would be the transition from laboratory-scale performance to reproducible, scalable and industrially applicable technologies.

In collaboration with biotechnology companies and food processors, the consortium would address the production, formulation, quality control, storage stability and industrial implementation of microbiome-based solutions.

Pilot and industrial demonstrations would assess efficacy, microbiological safety, product quality, sensory acceptability, process reliability and applicability under real commercial conditions.

Relevant regulatory requirements, technology readiness, manufacturing costs, commercial feasibility, intellectual property and market-entry strategies would be evaluated in collaboration with specialized partners.

The University of Thessaly could contribute expertise in food and seafood microbiology, microbial spoilage, microbial ecology, preservation technologies, microbial interactions, shelf-life evaluation, microbiological safety and the assessment of preservation methods under realistic food processing and storage conditions.

Expertise offered: Food microbiology; seafood spoilage microbiota; microbial interactions; biopreservation assessment; preservation technologies; shelf-life testing; microbiological safety evaluation; molecular microbiology; microbial stability; food processing and storage; quality control and process validation.

Partners sought: Microbial culture manufacturers, biotechnology companies, food and seafood processors, fermentation specialists, microbiome technology developers, SMEs, start-ups, pilot production facilities, sensory analysis laboratories, regulatory experts, technology transfer organizations and commercialization specialists.

Expected contribution: Scientific and industrial validation of safe, effective and scalable microbiome-based preservation solutions, supporting reduced food spoilage, improved shelf-life and sustainable food processing across European value chains.