SpoilControl

Europe has a strong tradition of fermented drinks but faces increasing competition. Concerns about microbial spoilage in fermented foods are growing due to economic losses and health risks, which are exacerbated by societal and environmental changes. Therefore, the fermentation sector needs a unified global framework and training. Supported by the Marie Skłodowska-Curie Actions programme, the SPOILCONTROL project will train researchers in sustainable fermentation technologies to address challenges related to microbial spoilage and improve the safety and quality of fermented beverages. By studying non-conventional microbial species, raising public awareness about safety issues and quality in fermented foods, and promoting best practices for both industrial and consumer end-users, the project is expected to yield significant scientific, societal, and economic benefits.