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PROJECTS

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GA101040462

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CA22161

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The WHEATBIOME project aims to unravel the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products supported with strong collaboration between academia, industry, food system actors and governmental authorities.

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FLAVOURsome COST Action propose a new way to break down barriers for improving consumers’acceptance of plant-based protein alternatives by considering the whole food (process and matrices) and its interaction with the human. 

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BeTASTy project aims to tackle the complexity of astringency and bitterness through an innovative and  multidisciplinary approach. This project will provide a comprehensive mechanistic and functional understanding of the physical and chemical events that trigger the physiological and neural perception of these sensations.

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This research group has received funding from the European Research Council (ERC) under the European Union’s Horizon 2020 research and innovation programme (BeTASTy, Grant agreement No. 101040462); from the WHEATBIOME project – Horizon Europe work programme under grant agreement No. 101084344; from the COST Action FLAVOURsome, CA22161, which is supported by COST (European Cooperation in Science and Technology).

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Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union, the European Research Executive Agency or COST Association. Neither the European Union nor the granting authorities can be held responsible for them.

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