{"id":248217,"date":"2024-12-18T11:46:15","date_gmt":"2024-12-18T10:46:15","guid":{"rendered":"https:\/\/iaa.uvigo.gal\/?post_type=uvigo_iaa_project&p=248217"},"modified":"2025-10-06T16:00:22","modified_gmt":"2025-10-06T14:00:22","slug":"unravelling-the-potential-of-the-wheat-microbiome-for-the-development-of-healthier-more-sustainable-and-resilient-wheat-derived-food-feed-products-wheatbiome","status":"publish","type":"uvigo_iaa_project","link":"https:\/\/iaa.uvigo.gal\/en\/investigacion\/proxecto\/unravelling-the-potential-of-the-wheat-microbiome-for-the-development-of-healthier-more-sustainable-and-resilient-wheat-derived-food-feed-products-wheatbiome\/","title":{"rendered":"Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products (WHEATBIOME)"},"content":{"rendered":"

Wheat is an important crop in Europe. To keep it growing, scientists are studying soil and plant microbial communities. The EU-funded WHEATBIOME project will bring together academia, industry, food system actors and governmental authorities in six EU countries to carry out two case studies and a lab-scale demonstrator. The project will also study the role of microbial fermentation in food\/feed quality and reduce food waste by recirculating wheat by-products. Another aspect of the research will be explaining the interactions between wheat (prebiotics, probiotics, bioactive compounds and immunogenic proteins) and the human\/animal microbiota, and their effect on human and animal health. The findings will be used to develop farming practices for resilient and nutritious wheat crops. Specifically, the project will produce a new decision support system.<\/p>\n","protected":false},"featured_media":248958,"template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-248217","uvigo_iaa_project","type-uvigo_iaa_project","status-publish","has-post-thumbnail","hentry"],"acf":[],"yoast_head":"Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products (WHEATBIOME) | Instituto de Agroecolox\u00eda e Alimentaci\u00f3n | UVigo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/iaa.uvigo.gal\/en\/investigacion\/proxecto\/unravelling-the-potential-of-the-wheat-microbiome-for-the-development-of-healthier-more-sustainable-and-resilient-wheat-derived-food-feed-products-wheatbiome\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Unravelling the potential of the wheat microbiome for the development of healthier, more sustainable and resilient wheat-derived food & feed products (WHEATBIOME) | Instituto de Agroecolox\u00eda e Alimentaci\u00f3n | UVigo\" \/>\n<meta property=\"og:description\" content=\"Wheat is an important crop in Europe. 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