OMICS Technologies
Unravelling the Complexity of Food Fermentation
Fermentation is driven by complex interactions between microorganisms, food components and environmental conditions. To better understand these processes, HealthFerm applies advanced omics technologies, including genomics and metabolomics, to reveal how microbial communities function and how they shape the nutritional quality, safety and sensory properties of fermented foods. These cutting-edge analytical approaches provide an unprecedented view of fermentation at the molecular level and are transforming the way fermented foods are studied and developed.
HealthFerm combines genomic technologies with high-throughput sequencing to identify the microorganisms involved in fermentation and uncover the genes responsible for desirable technological and health-related traits. At the same time, metabolomics enables researchers to characterise the thousands of small molecules produced during fermentation, providing insights into flavour formation, nutritional changes and the production of bioactive compounds. By integrating these complementary datasets, researchers can connect microbial composition with functional outcomes and better understand why certain fermentation processes produce superior food quality.
The project also demonstrates how omics technologies can accelerate innovation in the food industry. Molecular fingerprinting supports the selection of high-performing starter cultures, improves process control and quality assurance, and helps optimise fermentation conditions for cereals, pulses and other plant-based raw materials. These approaches reduce trial-and-error during product development while enabling more targeted design of healthy and sustainable fermented foods.
Beyond generating new scientific knowledge, HealthFerm is promoting the wider adoption of omics technologies through training and knowledge exchange. By bringing together academic researchers and industrial experts, the project is helping establish advanced molecular tools as a standard component of future food fermentation research and innovation.
Together, these technologies are providing a deeper understanding of the biology of fermentation and creating new opportunities to develop fermented foods that combine excellent sensory quality with scientifically supported nutritional and health benefits.