Explore the words cloud of the Aromagenesis project. It provides you a very rough idea of what is the project "Aromagenesis" about.
The following table provides information about the project.
THE PROVOST, FELLOWS, FOUNDATION SCHOLARS & THE OTHER MEMBERS OF BOARD OF THE COLLEGE OF THE HOLY & UNDIVIDED TRINITY OF QUEEN ELIZABETH NEAR DUBLIN
|Coordinator Country||Ireland [IE]|
|Total cost||3˙668˙076 €|
|EC max contribution||3˙668˙076 € (100%)|
1. H2020-EU.1.3.1. (Fostering new skills by means of excellent initial training of researchers)
|Duration (year-month-day)||from 2017-12-01 to 2021-11-30|
Take a look of project's partnership.
|1||THE PROVOST, FELLOWS, FOUNDATION SCHOLARS & THE OTHER MEMBERS OF BOARD OF THE COLLEGE OF THE HOLY & UNDIVIDED TRINITY OF QUEEN ELIZABETH NEAR DUBLIN||IE (DUBLIN)||coordinator||531˙349.00|
|2||THE UNIVERSITY OF MANCHESTER||UK (MANCHESTER)||participant||546˙575.00|
|3||INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT||FR (PARIS CEDEX 07)||participant||525˙751.00|
|4||HOCHSCHULE GEISENHEIM||DE (GEISENHEIM)||participant||328˙342.00|
|5||NOVOZYMES A/S||DK (BAGSVAERD)||participant||290˙081.00|
|6||SINGER INSTRUMENT COMPANY LIMITED||UK (WATCHET SOMERSET)||participant||273˙287.00|
|7||FONDAZIONE EDMUND MACH||IT (SAN MICHELE ALL'ADIGE)||participant||258˙061.00|
|8||AGENCIA ESTATAL CONSEJO SUPERIOR DEINVESTIGACIONES CIENTIFICAS||ES (MADRID)||participant||247˙872.00|
|9||LALLEMAND BIO, SOCIEDAD LIMITADA||ES (PEDRO MUNOZ CIUDAD REAL)||participant||247˙872.00|
|10||UNIVERSIDAD DE ZARAGOZA||ES (ZARAGOZA)||participant||247˙872.00|
|11||VRIJE UNIVERSITEIT BRUSSEL||BE (BRUSSEL)||participant||171˙007.00|
|12||LALLEMAND SAS||FR (BLAGNAC)||participant||0.00|
|13||Erdinger Weissbrau||DE (Erding)||partner||0.00|
|14||M2P-LABS GMBH||DE (BAESWEILER)||partner||0.00|
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.
|Monitoring of recruitment by Supervisory Board||Other||2020-04-24 04:19:57|
|Advertising ESR vacancies||Other||2020-04-24 04:19:57|
|Design Logo||Websites, patent fillings, videos etc.||2020-04-24 04:19:57|
|Supervisory Board||Other||2020-04-24 04:19:57|
|Create and maintain a public website, with a protected internal part for network communication||Websites, patent fillings, videos etc.||2020-04-24 04:19:57|
Take a look to the deliverables list in detail: detailed list of Aromagenesis deliverables.
|year||authors and title||journal||last update|
Quinn K. Langdon, David Peris, EmilyClare P. Baker, Dana A. Opulente, Huu-Vang Nguyen, Ursula Bond, Paula GonÃ§alves, JosÃ© Paulo Sampaio, Diego Libkind, Chris Todd Hittinger
Fermentation innovation through complex hybridization of wild and domesticated yeasts
published pages: 1576-1586, ISSN: 2397-334X, DOI: 10.1038/s41559-019-0998-8
|Nature Ecology & Evolution 3/11||2020-04-24|
Chandre Monerawela, Ursula Bond
The hybrid genomes of Saccharomyces pastorianus : A current perspective
published pages: 39-50, ISSN: 0749-503X, DOI: 10.1002/yea.3250
Nikolaos Vakirlis, Chandre Monerawela, Gavin McManus, Orquidea Ribeiro, Aoife McLysaght, Tharappel James, Ursula Bond
Evolutionary journey and characterisation of a novel panâ€gene associated with beer strains of Saccharomyces cerevisiae
published pages: 425-437, ISSN: 0749-503X, DOI: 10.1002/yea.3391
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The information about "AROMAGENESIS" are provided by the European Opendata Portal: CORDIS opendata.
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