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Aromagenesis SIGNED

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

Total Cost €

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EC-Contrib. €

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Partnership

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Project "Aromagenesis" data sheet

The following table provides information about the project.

Coordinator
THE PROVOST, FELLOWS, FOUNDATION SCHOLARS & THE OTHER MEMBERS OF BOARD OF THE COLLEGE OF THE HOLY & UNDIVIDED TRINITY OF QUEEN ELIZABETH NEAR DUBLIN 

Organization address
address: College Green
city: DUBLIN
postcode: 2
website: www.tcd.ie

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country Ireland [IE]
 Total cost 3˙668˙076 €
 EC max contribution 3˙668˙076 € (100%)
 Programme 1. H2020-EU.1.3.1. (Fostering new skills by means of excellent initial training of researchers)
 Code Call H2020-MSCA-ITN-2017
 Funding Scheme MSCA-ITN-ETN
 Starting year 2017
 Duration (year-month-day) from 2017-12-01   to  2021-11-30

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
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

Map

 Project objective

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.

 Deliverables

List of deliverables.
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.

 Publications

year authors and title journal last update
List of publications.
2019 Quinn K. Langdon, David Peris, EmilyClare P. Baker, Dana A. Opulente, Huu-Vang Nguyen, Ursula Bond, Paula Gonçalves, José 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
2018 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
Yeast 35/1 2020-04-24
2019 Nikolaos Vakirlis, Chandre Monerawela, Gavin McManus, Orquidea Ribeiro, Aoife McLysaght, Tharappel James, Ursula Bond
Evolutionary journey and characterisation of a novel pan‐gene associated with beer strains of Saccharomyces cerevisiae
published pages: 425-437, ISSN: 0749-503X, DOI: 10.1002/yea.3391
Yeast 36/7 2020-04-24

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The information about "AROMAGENESIS" are provided by the European Opendata Portal: CORDIS opendata.

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