The design of stable microbial communities derived from natural biodiversity
Presentation of Ferments du Futur
A unique research &innovation programme
Where are we now?
Operational launch
2023
Opening of the Ferments du Futur Innovation Centre (CI2F)
2030+
2022
First CFP (Call for Projects) and launch of competitive projects
2024
2022
Operational launch
2023
First CFP (Call for Projects) and launch of competitive projects
2024
Opening of the Ferments du Futur Innovation Centre (CI2F)
2030+
…
Objective: to explore the many benefits of ferments
SENSORY
Sensory optimisation of existing fermented products, plant-based alternatives and new foods
NUTRITION
Optimisation of the nutritional profiles of foods (sugar/salt reduction, vitamin productions)
Enhance bioavailability of nutrients
Development of food for specific populations
SUSTAINABILITY
Process optimisation
Adapting to variations in raw materials, lowering environmental impact (energy, water)
Reduce food waste with the valorisation of by-products
Develop fermentation-based solutions for crop biofertilisation and bioprotection
NATURALNESS
Develop fermentation-based solutions to replace food additive targeting “clean label”
HEALTH
Safety evaluation of new ferments and fermented food
Optimisation / Recovery
of host microbiota
Development of new pre/pro/post-biotics and associated small molecules
Four strategic priorities for research and innovation
Drawing on current knowledge of microbial ecology, process engineering and nutrition and health, Ferments du Futur develops innovative ferments and fermented products that meet specific functionalities through:
The optimisation of fermentation processes up to pilot scale
The optimisation of interactions between fermented foods, microbiomes and health
Cross-disciplinary use of data science and artificial intelligence
Drawing on current knowledge of microbial ecology, process engineering and nutrition and health, Ferments du Futur develops innovative ferments and fermented products that meet specific functionalities through:
The design of stable microbial communities derived from natural biodiversity
The optimisation of fermentation processes up to pilot scale
The optimisation of interactions between fermented foods, microbiomes and health
Cross-disciplinary use of data science and artificial intelligence
Scientific resourcing: an annual call for projects
A call for projects is launched each year to finance “pre-competitive” research efforts to remove the scientific and technological barriers slowing down innovation in the fields of ferments, fermented foods and food biopreservation.
The projects selected broadly cover FdF’s thematic perimeter and primarily address food-related issues, but may also concern other related fields (agriculture, animal feed, health, etc.). Transdisciplinary and collaborative approaches are strongly encouraged.
MID-JANUARY
Deadline for submission of letters of intent
BEGINNING OF APRIL
Deadline for submission of complete projects
BEGINNING OF JUNE
Results of winning projects
AUTOMN OF 2023
Opening of calls for projects
END OF FEBRUARY
Results of the selection of letters of intent
MID-MAY
Oral presentation by project promoters to the SSC
MID-JUNE
Kick-off of winning projects
Calendar adapted annually
The 2023 AAP/CFP in brief
- 4 key areas covered by Ferments du Futur
- 29 letters of intent received, 10 selected for oral presentation, 6 awardees
- 9 public research and education organisations represented: ACTIA, AgroParisTech, Centrale Supélec, CHU Dijon Bourgogne, CNRS, INRAE, Université de Bourgogne, Université de Bretagne Occidentale, Nantes Université
Infrastructure
Ensemble d’équipements à la pointe au coeur du cluster Paris-Saclay
Equipements complémentaires au sein d’UMR scientifiques reconnues
The innovation centre
The main objective of the Centre d’Innovation de Ferments du Futur (CI2F) is to develop and optimise innovative fermentation processes for (i) the production of high added-value ferments, and (ii) the fermentation of food matrices to obtain healthy, safe products of high nutritional and sensory quality.
The distributed platform
The seven units making up the distributed platform are each recognised for their complementary expertise in one of Ferments du Futur’s key areas. Linking them together will make it possible to develop research and innovation projects in various fields related to the Ferments du Futur themes, such as: (i) the assembly of natural microbial functionalities using omics and artificial intelligence tools; (ii) the development, optimisation and sensory characterisation of new foods and beverages; and (iii) the study of interactions between microorganisms and their host and the impact of fermented foods on health.
Governance
Strategic Steering Committee (SSC)
Decision-making body made up of one representative per member
The SSC decides on the strategic direction of Ferments du Futur, including the framework and selection of projects in the call for projects, the entry and exit of members, the budget, the scientific and technological road map, etc.
Executive Committee (EC)
An operational body made up of the executive director of Ferments du Futur
Its role is to implement the strategy decided on by the SSC: leading the annual calls for projects, setting up and running the innovation platform, monitoring financial equilibrium, communication, etc.
Scientific Advisory Board (SAB)
Advisory body made up of international scientific experts appointed by the SSC
Its role is to support the annual calls for projects, to identify new research directions, new technological developments, and so on
A powerful ecosystem in the making
Ferments du Futur is a vibrant ecosystem with 42 members: companies, higher education and research establishments, interprofessions, technical institutes, trade unions and competitiveness clusters.
Their shared objective is to accelerate research and innovation in ferments, fermented foods and biopreservation, thereby promoting healthy, sustainable eating.
The team
Ferments du Futur is made up of people from a wide range of backgrounds, all driven by the programme’s mission: to accelerate research and innovation in ferments, fermented foods and biopreservation, thereby promoting healthy, sustainable eating!
Nadège Adouard
Business Developper
Nicolas Barraud
CTO & COO
Fanta Fall
Analytical Chemistry Platform Manage
Lisa Le Galo
Analytical Chemistry Assistant-Engineer
Virginie Grémont
Office Manager
Alexandre Joannon
Administrative and financial Director
Mathilde Nanci
Screening and Fermentation Assistant-Engineer
Damien Paineau
CEO
Madeleine Spatz
Scientific Developper
Maÿlis Urtebise
Illustrator and graphic designer
The Ferments of the Future infrastructure not only includes the Ferments of the Future Innovation Centre (CI2F) at Paris-Saclay, but also a growing team of 10 people working in research units across France.
