SpoilControl - Training in Sustainable Fermentation Technologies

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.

SpoilControl is a Marie Skłodowska-Curie Doctoral Network funded by the EU’s Horizon Europe programme for research and innovation (2025–2029, Grant Agreement No. 101168618). This initiative aims to advance cutting-edge research while fostering the next generation of scientists through interdisciplinary collaboration and training.

SpoilControl will train the next generation of polyvalent researchers in the field of sustainable fermentation technologies, able to meet current and future challenges created by microbial spoilage and improve the quality & safety of fermented beverages. Spoilcontrol will recruit 15 PhD candidates across 12 of our partner institutions in Europe.

Europe is the historical leader of fermented drinks, whose competitiveness is intensively challenged. Microbial spoilage in fermented food is a growing concern from a financial viewpoint (economic losses) and from a health perspective (increasing presence of pathogens, particularly in improperly homemade or artisanal productions). Such quality & safety issues are amplified by societal and environmental changes: the consumer trend toward low-input products, sustainable practices, small-scale productions and climate changes are associated with increased risks of microbial spoilage. In addition, the fermentation sector cruelly lacks a global framework & training between beverages, resulting in efforts duplication & investments partitioning.

SpoilControl will unfold an original strategy based on multiple beverages (wine, spirits, beer, cider, kombucha, kefir), multiple disciplines (from environmental & life sciences to engineering or economics), multiple solutions (development of sustainable biological, chemical and physical treatments). The consortium covers the whole fermentation chain from Fermentation to Glass with 34 partners including universities, SMEs, large companies, innovation cluster, start-up, analysis laboratories, technical institutes and homebrewers’ group.

SpoilControl will have multiple impacts: at the scientific level, the study of non-conventional microbial species will be useful besides the fermentation sector; at the societal level, SpoilControl will improve public awareness of safety issues in fermented food and promote best practices for all end-users (industrials, consumers); the development of innovative solutions and treatments will have immediate and long-term economic impact.