Microbiomes in Food Production and Sustainability
Humans have long utilised microorganisms for food preservation, health benefits, and nutrient production, but microbes can also be harnessed for improving food production output or need to be controlled in disease or spoilage settings.. SCELSE leverages its expertise in biofilm research to understand these complex microbial interactions, promoting sustainable food production and human health.
About the Research
By developing microbial solutions for agriculture, SCELSE enhances crop resilience, valorises waste streams, and optimises alternative protein sources. The centre’s gut microbiome programme further advances human and livestock health through diet-induced modulation and probiotic development. Additionally, SCELSE’s research addresses food safety, spoilage prevention, and the mitigation of antimicrobial resistance in food production systems.
Topics include:
- Crop resilience
- Water valorisation
- Alternative proteins
- OneHealth Poultry & Biosurveillance
- Circular Economy
- Food production
Programmes and Projects
SCELSE’s Microbiomes in Food Production research unlocks the hidden power of microbes to transform the way we grow, farm, and feed. From boosting sustainability in soil and vertical farms to climate-proofing crops and creating probiotic-rich aqua solutions from waste, SCELSE applies cutting-edge biofilm science to build a smarter, safer, and more resilient food future.
