CORNUCOPIA

Yeast biodiversity as a source of innovations in food and health

 Coordinatore LUNDS UNIVERSITET 

 Organization address address: Paradisgatan 5c
city: LUND
postcode: 22100

contact info
Titolo: Mr.
Nome: Wolfgang
Cognome: Knecht
Email: send email
Telefono: +46 46 2227785
Fax: +46 46 2224113

 Nazionalità Coordinatore Sweden [SE]
 Totale costo 3˙426˙775 €
 EC contributo 3˙426˙775 €
 Programma FP7-PEOPLE
Specific programme "People" implementing the Seventh Framework Programme of the European Community for research, technological development and demonstration activities (2007 to 2013)
 Code Call FP7-PEOPLE-2010-ITN
 Funding Scheme MC-ITN
 Anno di inizio 2011
 Periodo (anno-mese-giorno) 2011-02-01   -   2015-04-30

 Partecipanti

# participant  country  role  EC contrib. [€] 
1    LUNDS UNIVERSITET

 Organization address address: Paradisgatan 5c
city: LUND
postcode: 22100

contact info
Titolo: Mr.
Nome: Wolfgang
Cognome: Knecht
Email: send email
Telefono: +46 46 2227785
Fax: +46 46 2224113

SE (LUND) coordinator 746˙702.00
2    CARLSBERG AS

 Organization address address: NY CARLSBERG VEJ 100
city: KOBENHAVN
postcode: 1799

contact info
Titolo: Dr.
Nome: Behnam
Cognome: Taidi
Email: send email
Telefono: 4533274482
Fax: 4533274764

DK (KOBENHAVN) participant 534˙089.00
3    VIB

 Organization address address: Rijvisschestraat 120
city: ZWIJNAARDE - GENT
postcode: 9052

contact info
Titolo: Mr.
Nome: Rik
Cognome: Audenaert
Email: send email
Telefono: +32 92446611
Fax: +32 92446610

BE (ZWIJNAARDE - GENT) participant 450˙600.00
4    CHR. HANSEN A/S

 Organization address address: Boege Alle 10-12
city: HOERSHOLM
postcode: 2970

contact info
Titolo: Dr.
Nome: Benedicte
Cognome: Flambard
Email: send email
Telefono: +45 45748452
Fax: +45 45748816

DK (HOERSHOLM) participant 281˙899.00
5 KOBENHAVNS UNIVERSITET DK participant 281˙399.00
6    UNIVERSITA DEGLI STUDI DI MILANO

 Organization address address: Via Festa Del Perdono 7
city: MILANO
postcode: 20122

contact info
Titolo: Dr.
Nome: Stefania
Cognome: Varotto
Email: send email
Telefono: +39 2 50315037
Fax: +39 2 50315037

IT (MILANO) participant 241˙153.00
7    KONINKLIJKE NEDERLANDSE AKADEMIE VAN WETENSCHAPPEN - KNAW

 Organization address address: KLOVENIERSBURGWAL 29 HET TRIPPENHUIS
city: AMSTERDAM
postcode: 1011 JV

contact info
Titolo: Mr.
Nome: Don
Cognome: Van Velzen
Email: send email
Telefono: +31 30 2121800
Fax: +31 30 2121865

NL (AMSTERDAM) participant 236˙949.00
8    AGENCIA ESTATAL CONSEJO SUPERIOR DE INVESTIGACIONES CIENTIFICAS

 Organization address address: CALLE SERRANO 117
city: MADRID
postcode: 28006

contact info
Titolo: Mr.
Nome: Eusebio
Cognome: Jiménez Arroyo
Email: send email
Telefono: +34 91 566 8852
Fax: +34 91 566 89 13

ES (MADRID) participant 225˙936.00
9    FYZIOLOGICKY USTAV AKADEMIE VED CESKE REPUBLIKY VEREJNA VYZKUMNA INSTITUCE (VVI)

 Organization address address: VIDENSKA 1083
city: PRAHA 4
postcode: 142 20

contact info
Titolo: Mr.
Nome: Jan
Cognome: Stoklasa
Email: send email
Telefono: +420 2 410626429
Fax: +420 2 41062488

CZ (PRAHA 4) participant 221˙264.00
10    NIZO FOOD RESEARCH BV

 Organization address address: KERNHEMSEWEG 2
city: EDE GLD
postcode: 6718 ZB

contact info
Titolo: Dr.
Nome: Oosterhaven
Cognome: Koos
Email: send email
Telefono: +31 318 659 511
Fax: +31 318 650 400

NL (EDE GLD) participant 206˙784.00

Mappa


 Word cloud

Esplora la "nuvola delle parole (Word Cloud) per avere un'idea di massima del progetto.

genes    lab    industrial    post    saccharomyces    cornucopia    determine    cerevisiae    species    isolates    microorganisms    genetic    off    studied    scientists    yeast    yeasts    tolerance    academic    biodiversity    health    industry    molecular    innovations    tools    superior    young    train    careers    sectors    traits    generation    beverages    training    food    genomic    aroma    interesting    techniques    variety    osmo    conventional    courses   

 Obiettivo del progetto (Objective)

'Cornucopia will train a new generation of young scientists focusing on less studied yeasts with interesting traits, which could be applied in the food and health sectors. Yeasts are a divergent group of fungi that predominantly exist as unicellular organisms. The baker's yeast Saccharomyces cerevisiae is by far the best known because of its role in producing beverages, baking and recombinant drugs, such as insulin. S. cerevisiae is also the main model for the analysis of common features of all eukaryotic cells, and has been used in pioneering the development of several molecular biology, genomics and post-genomic tools. However, the yeast kingdom includes more than 1.500 other species that display a variety of unusual characteristics, and play an important role in their natural environments, but have so far been only poorly studied. These yeasts represent a large untapped potential to develop novel food and health related processes and products. We will make use of thousands strains available within Cornucopia to screen, using a variety of microbiological, analytical chemistry and bioinformatics techniques, for traits of interest to industry. such as ethanol-, acid- and osmo-tolerance, aromatic and off-flavor compounds and probiotic properties. Our young researchers will develop novel species-specific molecular, genetic and post-genomic tools to find out which genes determine the superior traits. They will “domesticate” new isolates so that they can be easily handled in the lab, and develop scale-up cultivations for applied purposes. We will benefit from yeast biodiversity and open new avenues within fundamental and applied research. Cornucopia, consists of seven leading yeast academic laboratories and three leading European industry partners, will provide a unique environment to develop strong academia and industry oriented careers, in-depth training in major experimental technologies used in yeast research and the industrial application of innovative ideas.'

Introduzione (Teaser)

Young researchers are being trained as part of an EU-funded initiative to investigate yeast biodiversity, a previously under-explored field of research. Their findings will be applied to the food and health sectors.

Descrizione progetto (Article)

Conventional yeasts such as Saccharomyces cerevisiae have been used for centuries in the production of wine, beer and bread, and as a result have been closely studied. However, other species, described as non-conventional, are an underutilised resource that may hold enormous academic and industrial potential.

The EU-funded project 'Yeast biodiversity as a source of innovations in food and health' (CORNUCOPIA) is a Europe-wide initiative that explores the academic and industrial potential of non-conventional yeast species. Increased knowledge in this area will allow researchers to develop new or improved food products and beverages that possess unique characteristics. In addition to new and better probiotics, microorganisms that provide health benefits when ingested can be also be produced,

Project partners are currently developing novel species-specific molecular, genetic and post-genomic tools to discover which yeast genes determine superior traits. Researchers are also 'domesticating' new isolates for use in the lab, and developing scaled-up methods of cultivating microorganisms for use in biotechnology.

Scientists screened several thousand yeast species and identified a number for further research. Tools such as systems for transformation and for the determination of whole genome sequences were developed for manipulating and studying the microorganisms in the laboratory. Scientists also identified several genes responsible for interesting traits such as aroma profile, osmo- and thermo-tolerance, and regulation of carbon metabolism.

One of the most important tasks undertaken by the CORNUCOPIA consortium was to train a new generation of researchers in cutting-edge techniques. Training courses were held on yeast biodiversity and on managing and exploiting innovations, patents and spin-off companies. Practical courses were also conducted on brewing, aroma and chemical analysis, single-cell analysis tools and yeast polygenic traits.

The training carried out under the auspices of CORNUCOPIA will help instil a multidisciplinary outlook in young researchers and prepare them for careers in the EU food and biotech industries. The prospect of finding new species of yeast and the industrial application of non-traditional species holds great promise for future research.

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