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SIMBA (Sustainable Innovation of Microbiome Applications in Food System) is a European innovation project, funded through Horizon 2020, which provides a holistic and innovative approach to the development of microbial solutions to increase food and nutrition security, in particular focusing on the identification of viable land and aquatic microbiomes that can assist in the sustainability of European agro- and aquaculture.
Providing innovative microbiome solutions to increase food security, nutrition, and help address key societal challenges.
food and nutrition security • health and wellbeing • food waste sustainable management of natural resources • climate change
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Are you looking for solutions for sustainable, efficient production systems?
19/05/20
So are we! The Business Economics Group of Wageningen University & its partners are conducting research on consumers’ interest in sustainable and healthy food products, using beneficial microbes
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Are you interested in sustainable and healthy food? Answer the SIMBA survey
19/05/20
Have you ever heard of microbial applications in food production? The Business Economics Group of Wageningen University & its partners are conducting research on consumers’ interest in sustainable and healthy food products, using beneficial microbes
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Field microbial application to foster food quality and safety
21/04/20
For centuries one of the great struggles to mankind’s survival was caused by the lack of sufficient food supplies. In the Western world this was overcome with the help of the Green Revolution in the 1950s and 60s, which was not without cost.
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New publication on replacing animal proteins with plant-based proteins
07/04/20
Project partners at Helsinki University have recently published a new paper "Replacing Animal-Based Protein with Plant-Based Proteins Changes the Composition of a Whole Nordic Diet - A Randomised Clinical Trial in Healthy Finnish Adults"
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The SIMBA Third Consortium Meeting
03/04/20
This week (30th March - 1st April 2020), the SIMBA Consortium were due to gather in Reykjavík, Iceland for our 3rd partner meeting.
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NIVA developing a method to analyze Vitamin B12 in bacterial biomass.
26/03/20
Last February (2020), we got an update from project partner Carlos Escudero about the SIMBA project activities currently taking place in the laboratories in NIVA (Norway)
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Sour trends in home kitchens and on researchers' tables
18/02/20
Fermented foods are currently a big trend. Fermentation in food processing generally refers to the process in which bacteria, yeasts or molds are involved. It is something that a home chef can easily try in their kitchens.
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New publication: AORA Marine Microbiome Roadmap
03/02/20
This Vision Statement, or Roadmap, of marine microbiome research is conducted within work package 6 of the Atlantic Ocean Research Alliance (AORA) between Canada, the European Union and the United States of America.
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SIMBA Project - One year in
05/11/19
Within the SIMBA consortium, we are celebrating one year since the project began and as such we have taken some time to look at what has been achieved, what interesting work is ongoing and what people can expect next from the project.
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The microbiome at the heart of sustainable food production
25/07/19
As part of European BioTech Week SIMBA project partner ENEA is hosting a meeting with Italian stakeholders researching the potential of the microbiome in sustainable food production.
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The SIMBA Second Consortium Meeting
01/07/19
The SIMBA Consortium gathered in Wageningen University and Research, the Netherlands for the partnerships second face-to-face meeting on the June 25th - 26th.
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Presentation at Microbiology 2019 Congress
24/06/19
Our Work Package 2 partners from ENEA recently presented their work on design, formulation and optimization of PGPM for their use as microbial consortia inoculants at Microbiology 2019 Congress, which took place in Florence, Italy.
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Sustainable European food systems using microorganisms – the SIMBA Project
12/03/19
SIMBA (Sustainable Innovation of Microbiome Applications in Food System) aims to tackle the growing challenge of supplying food to a growing global population amidst the climate change crisis.
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