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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
Latest news See all news
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Announcing the SIMBA Lunchtime Seminar Series!
14/03/22
This year the SIMBA project will host a series of quarterly lunchtime seminars, to raise awareness about the work being done as part of the project. The first one will take place on Friday, 25th March from 13:00-14:00 CET (via Zoom).
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SIMBA E-Newsletter Issue 3
28/10/21
We are happy to announce that the third SIMBA e-newsletter has been launched.
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SIMBA Training Course 2 takes place in Venice!
27/10/21
The Second SIMBA Training Course took place from the 30th September to 2nd October, in Venice, Italy!
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Using Fermentation to Develop New Food Products
27/10/21
SIMBA researchers at NMBU, are working to find microorganisms that are suitable for converting residual raw materials from agriculture and food production into new foods, animal feed and bioenergy.
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Harnessing Plant Growth-Promoting Microorganisms for Sustainable Crop Production
27/10/21
Innovation in how we use Plant Growth-Promoting Microorganisms (PGPMs) as part of crop production could revolutionise how we feed the world’s growing populations, removing the need for harmful chemical fertilisers and reducing environmental impact.
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Innovations aren't wines; they don't improve sitting on the shelf
27/10/21
SIMBA partner, WUR have been investigating the uptake of microbial applications by farmers – one of the project’s key stakeholders.
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Sustainable Aquaculture Feeds and Feed Additives in Aquaculture
27/10/21
SIMBA partners are investigating the potential benefits of introducing more sustainable feed sources into European aquaculture.
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Innovation Hub: Interview with the team from Matis
27/10/21
In our latest Innovation Hub interview, we catch up with partners from Matis to find out more about their role in the SIMBA project
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SIMBA Consortium Meeting - October 2021
19/10/21
The SIMBA Consortium Meeting took place from 18-19 October 2021
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World Microbiome Day 2021
22/06/21
World Microbiome Day is fast approaching. The theme this year is Sustainability with a focus on how microbes can contribute to a sustainable future.
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SIMBA Partner Edits Two Special Issues
21/05/21
The next few months will be very busy for SIMBA project partner, Annamaria Bevivino, who is editing not one but TWO special issues of popular journals Microorganisms and Frontiers.
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Release of the SIMBA Project Video
21/04/21
The SIMBA project is very happy to announce the release of the SIMBA project video
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SIMBA research continues despite Covid-19
30/03/21
SIMBA partner, Henk Bolhuis has shared details about his research progress so far and the work going on despite Covid
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'Plant Probiotics' to improve crop yield and quality
03/03/21
A new research paper titled ‘Identification of Beneficial Microbial Consortia and Bioactive Compounds with Potential as Plant Biostimulants for a Sustainable Agriculture’ was published by the SIMBA consortium in February of 2021
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SIMBA and de.NBI Metagenomics Workshop 2021
23/02/21
At the start of February SIMBA partners from UNIBI and UCPH hosted a metagenomics workshop in collaboration with de.NBI
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SIMBA Consortium Meeting - December 2020
15/12/20
The SIMBA consortium meeting took place over three days from 9-11 December 2020
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Luke trials plant-based fish feeds to enhance fish health
15/12/20
The growth response in fish to different feeds has made aquaculture one of the most effective means to produce animal proteins for consumption.
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Discover SIMBA at Maker Faire Rome 2020
10/12/20
Maker Faire Rome will feature an international collection of exhibitors, performances, talks, and workshops that spans everything from agroecology and art to the circular economy and outer space. SIMBA project partners from ENEA will represent SIMBA
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First SIMBA Training Course takes place online
13/11/20
The first SIMBA training course, on Methods of Microorganisms Detection in Soil, Water and Food, took place this year over four days in October (9-10th and 16-17th).
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SIMBA Project Partners present at Ecomondo
10/11/20
SIMBA project partner presents at Ecomondo – The Green Technology Expo 2020
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SIMBA E-Newsletter Issue 2
06/10/20
We are happy to announce that the second SIMBA e-newsletter has been launched.
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Consumers' attitude towards microbial applications in food production
01/10/20
Read the latest from ongoing research on consumers attitudes towards microbial application in food production from our partners at WUR
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On-Farm Uptake of Microbial Applications
01/10/20
Read the latest from ongoing research on on-farm uptake of microbial applications for food production from our partners at WUR
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Microalgae selection, growth and bioprospecting in the SIMBA project
01/10/20
Read the latest project progress on microalgae selection, growth and bioprospecting from project partners NIVA.
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Innovation Hub: Interview with the R&D team at Necton
01/10/20
Read our latest innovation hub interview with project partners Necton and learn about their work in the project.
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APPLY NOW! for the SIMBA Training Course
21/08/20
SIMBA partners are happy to announce the first SIMBA training course that will take place online over four days (9-10th, 16-17th) in October 2020. The online course will focus on Methods of Microorganisms Detection in Soil, Water and Food.
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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 and the Sustainable Development Goals (SDGs)
29/10/19
In SIMBA, partners are aiming to gain a better understanding of the microbiomes associated with the food system which will address a number of key societal challenges
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Innovation Hub: Interview with Thibaut Derycke, BBEPP
23/10/19
Interview with Thibaut Derycke, BBEPP
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Project Progress: Seaweed cultivation in SIMBA
23/10/19
Results from scientific research have indicated a whole range of potential applications for seaweeds and have increased possibilities for existing applications for food, feed, cosmetics, nutraceuticals and more.
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Project Progress: Human Intervention Trials
22/10/19
The intervention study will be carried out as a double-blinded, placebo-controlled randomized controlled trial using a parallel design, with 100 obese participants consuming 5 grams/day of fermented seaweed and canola, or a rye cereal placebo
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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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