Under the leadership of AIT expert Angela Sessitsch, the kick-off for the EU project MICROBIOMES4SOY took place in Vienna from 10 January to 12 January 2024. The project aims to improve European food systems by researching and utilising microbiomes for sustainable production and healthy nutrition.
At a time of growing awareness of the environmental and health impacts of animal proteins, European research is increasingly focussing on sustainable alternatives. Animal proteins, especially beef, are associated with high greenhouse gas emissions and resource consumption, while plant proteins are ecologically more favourable. In addition, health risks such as cardiovascular diseases and certain types of cancer are associated with the consumption of animal proteins. Therefore, the protein transition, the transition to plant-based and alternative proteins, is becoming increasingly important to promote sustainability and health.
The MICROBIOMES4SOY project, led by the AIT Competence Unit Bioresources, focuses on the research and application of soil and plant microbiomes to promote sustainable agricultural practices. Project leader Angela Sessitsch, Head of Competence Unit Bioresources of the Centre for Health and Bioresources, explains: "Our work in MICROBIOMES4SOY aims to understand and apply the role of microbiomes in agriculture to sustainably improve European food systems." The project focuses on a deep understanding of microbiomes in the food and feed chain, especially related to soya beans as an important protein source. It aims to increase plant productivity and improve the nutritional value and safety of soya bean seeds, researches the effects of soya-based nutrition on the human gut microbiome and health and develops microbiome-based solutions for aquaculture. Under the leadership of the Innovation Systems & Policy Centre, the research results are used to define ways to enable a switch to a healthy and sustainable diet.
The AIT's MICROBIOMES4SOY project, which involves 18 partners from ten countries, is a major step forward in research into sustainable food systems in Europe. This consortium brings together diverse expertise in areas such as soil, plant, human and animal microbiome, bioinformatics, modelling, crop production, aquaculture and food/feed production. The focus is on the development and implementation of strategies that promote the transition to plant proteins in order to minimise environmental impact and increase food security. The project reflects AIT's commitment to addressing current challenges in food production and developing solutions that are both environmentally friendly and beneficial to health.