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PREMIUM SIGNED

Preservation of microorganisms by understanding the protective mechanisms of oligosaccharides

Total Cost €

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EC-Contrib. €

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Partnership

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Project "PREMIUM" data sheet

The following table provides information about the project.

Coordinator
INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT 

Organization address
address: Rue De L'Universite 147
city: PARIS CEDEX 07
postcode: 75338
website: www.inra.fr

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country France [FR]
 Total cost 634˙500 €
 EC max contribution 634˙500 € (100%)
 Programme 1. H2020-EU.1.3.3. (Stimulating innovation by means of cross-fertilisation of knowledge)
 Code Call H2020-MSCA-RISE-2017
 Funding Scheme MSCA-RISE
 Starting year 2018
 Duration (year-month-day) from 2018-01-01   to  2021-12-31

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT FR (PARIS CEDEX 07) coordinator 130˙500.00
2    BIOSEARCH S.A. ES (GRANADA) participant 121˙500.00
3    INSTITUT DES SCIENCES ET INDUSTRIES DU VIVANT ET DE L'ENVIRONNEMENT - AGRO PARIS TECH FR (PARIS) participant 121˙500.00
4    UNIVERSIDADE DE COIMBRA PT (COIMBRA) participant 72˙000.00
5    Universidade da Madeira PT (Funchal) participant 67˙500.00
6    ASYMPTOTE LIMITED UK (CAMBRIDGE) participant 63˙000.00
7    FUNDACIO INSTITUT DE CIENCIES FOTONIQUES ES (Castelldefels) participant 58˙500.00
8    CLOCK-T FR (NANTES) participant 0.00
9    CONSEJO NACIONAL DE INVESTIGACIONES CIENTIFICAS Y TECNICAS (CONICET) AR (BUENOS AIRES) partner 0.00

Map

 Project objective

Microorganisms offer a large variety of functionalities that remains under-exploited due to the current inability to perform long term preservation at an industrial scale. PREMIUM project is a four-year multidisciplinary project involving a consortium of 5 academic partners from 5 European countries (France, Spain and Portugal) and 1 from third country (Argentina) and 3 industrial partners (France, United Kingdom and Spain). The project aims at developing new strategies to preserve lactic acid bacteria from laboratory to industrial scale. The innovative approaches of the project lay on: i) producing oligosaccharides of original composition for protecting cells; ii) developing novel preservation process based on encapsulation and evaluating the environmental impact of the whole system of production and stabilization of micro-organisms from the laboratory step iii) developing high-throughput characterization and screening tools such as vibrational spectroscopy. A multicriteria analysis approach will be developed to identify the most promising strategies for industrial eco-friendly preservation of micro-organisms. PREMIUM project involves 8 Workpackages (WP): WP1 is dedicated to project coordination and management. WP2 focuses on the production and characterization of a wide range of oligosaccharides. WP3 investigates and optimises new process technologies for preserving lactic acid bacteria. WP4 studies the mechanisms of bacteria preservation by oligosaccharides for defining the relevant composition and structure of oligosaccharides. WP5 focus on the scale up of processes, application to other cells and transfer of technologies to industry. The other WPs are dedicated to communication, networking and outreach activities (WP6), dissemination and exploitation of the results (WP7), ethics requirements (WP8).

 Deliverables

List of deliverables.
Physical properties of LAB media Documents, reports 2020-04-24 05:42:52
Website Websites, patent fillings, videos etc. 2020-04-24 05:42:52
Logo and flyers Documents, reports 2020-04-24 05:42:52
Protocol of samples handling Documents, reports 2020-04-24 05:42:52

Take a look to the deliverables list in detail:  detailed list of PREMIUM deliverables.

 Publications

year authors and title journal last update
List of publications.
2020 Nelson Romano, María Micaela Ureta, María Guerrero-Sánchez, Andrea Gómez-Zavaglia
Nutritional and technological properties of a quinoa (Chenopodium quinoa Willd.) spray-dried powdered extract
published pages: 108884, ISSN: 0963-9969, DOI: 10.1016/j.foodres.2019.108884
Food Research International 129 2020-04-24
2019 Fernanda Fonseca, Caroline Pénicaud, E. Elizabeth Tymczyszyn, Andrea Gómez-Zavaglia, Stéphanie Passot
Factors influencing the membrane fluidity and the impact on production of lactic acid bacteria starters
published pages: , ISSN: 0175-7598, DOI: 10.1007/s00253-019-10002-1
Applied Microbiology and Biotechnology 2020-04-24
2018 M.G. Simões, A. Hugo, P. Alves, P.F. Pérez, A. Gómez-Zavaglia, P.N. Simões
Long term stability and interaction with epithelial cells of freeze-dried pH-responsive liposomes functionalized with cholesterol-poly(acrylic acid)
published pages: 50-57, ISSN: 0927-7765, DOI: 10.1016/j.colsurfb.2018.01.018
Colloids and Surfaces B: Biointerfaces 164 2020-04-24
2019 Gonçalo N. Martins, Maria Micaela Ureta, E. Elizabeth Tymczyszyn, Paula C. Castilho, Andrea Gomez-Zavaglia
Technological Aspects of the Production of Fructo and Galacto-Oligosaccharides. Enzymatic Synthesis and Hydrolysis
published pages: , ISSN: 2296-861X, DOI: 10.3389/fnut.2019.00078
Frontiers in Nutrition 6 2020-04-24
2019 Julie Meneghel, Peter Kilbride, John G. Morris, Fernanda Fonseca
Physical events occurring during the cryopreservation of immortalized human T cells
published pages: e0217304, ISSN: 1932-6203, DOI: 10.1371/journal.pone.0217304
PLOS ONE 14/5 2020-04-24
2018 F. Ghibaudo, E. Gerbino, A.A. Hugo, M.G. Simões, P. Alves, B.F.O. Costa, V. Campo Dallˊ Orto, A. Gómez-Zavaglia, P.N. Simões
Development and characterization of iron-pectin beads as a novel system for iron delivery to intestinal cells
published pages: 538-543, ISSN: 0927-7765, DOI: 10.1016/j.colsurfb.2018.06.052
Colloids and Surfaces B: Biointerfaces 170 2020-04-24
2018 Nelson Romano, Cuauhtémoc Araujo-Andrade, Javier Lecot, Pablo Mobili, Andrea Gómez-Zavaglia
Infrared spectroscopy as an alternative methodology to evaluate the effect of structural features on the physical-chemical properties of inulins
published pages: 223-231, ISSN: 0963-9969, DOI: 10.1016/j.foodres.2018.04.032
Food Research International 109 2020-04-24

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The information about "PREMIUM" are provided by the European Opendata Portal: CORDIS opendata.

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