01
Homepage
02
Workpackages
03
Reports
04
Publications
05
Browse Data
06
Upload Data
07
Analyse
Sign In
Welcome to SORF
The Symbiosis Online Research Framework
SYMBIOSIS-EU is a collaborative project between 14 European and international partners, with the aim to develop an innovative toolbox of novel methodologies for the reliable and inexpensive evaluation of meat freshness, spoilage and safety. The current practice to insure food freshness still relies heavily on regulatory inspection and sampling regimes. However, this approach cannot sufficiently guarantee consumer protection since 100% inspection and sampling is technically, financially and logistically impossible. In addition, the following issues need to be considered:
(i) more than 50 chemical have been identified as taking part in the spoilage process.
(ii) most of these methods are time-consuming and provide retrospective information and thus they can not be used on- or at line
(iii) the lack of general agreement on the early quality changes
(iv)the changes and development in technologies for food processing and preservation
Objectives
Research
Contact
For the benefit of industry
For the benefit of society
For the benefit of science
Genomic profiling
Metabolomic profiling
Imaging snapshots
George Nychas (coordinator)
Fady Mohareb (System Administrator)
The use of an intelligent multi-sensorial device able to check the quality of meat would ensure improved quality and thus would fulfil consumer's increasing demand for safe and hygienic food production.
Establish an website with current information on the importance of microbial metabolites in meat and other project related findings and information for the dissemination to non-specialist laboratories and Small Medium Enterprises (SMEs).
Develop and distribute user-friendly application software that facilitate practical use of the methods and mathematical models that have been successfully validated in this project, and thereby provide tools that can improve the competitiveness of the European muscle food sector.
Development of protocols for the simple, effective and inexpensive evaluation of the meat quality and safety sector.
Application of emerging molecular methods by means of high-throughput genomic profiling such as microarrays. for the detection of quality and safety parameters associated with emerging spoilage and pathogenic bacteria.
Development of advanced 'diagnostic' methods based on intelligent and statistical schemes to identify robust Multiple Compound Quality Indices (MCQI).
Development of mathematical models to predict shelf life as well as formation of spoilage compounds or other hazards (e.g., biogenic amines, etc).
Provide basic knowledge tools and resources for the interpretation and management of the generated data (e.g. genomic, proteomic, metabolomics and phenotype data) relevant to microbial behaviour in relation to safety and spoilage of food.
Provide fundamental knowledge (genomics, metabolomics) of the freshness, spoilage and hazards (e.g., biogenic amines, etc) associated with meat products stored under dynamic conditions, enabling the rational design of procedures for reduction of food losses and to increase quality, consumer satisfaction and public health protection.