work on Bacteria Stamps in 4 EU countries

[boj Ko]

There was news about a competition for startups to work on Bacteria Stamps in 4 EU countries at once. They say that Brie and Camembert may disappear in 2025! Technical Specification for Integration of Penicillium biforme into Cheese Production

1. Introduction

• Project Objective: To engineer the incorporation of diverse strains of Penicillium biforme from raw milk into the production processes of Brie and Camembert cheeses. This initiative aims to enhance the genetic diversity and resilience of the cheeses while managing sensory and aesthetic modifications.

2. Project Description

• Input Material: Utilization of natural strains of Penicillium biforme present in raw milk.
• Technological Aspects: Development of bioprocess engineering techniques to introduce and standardize the mold strains within the cheese maturation cycles.
• Expected Modifications: Assess potential shifts in sensory properties such as flavor profile, texture, and appearance.

3. Project Requirements

• Biotechnological Research:
  • Characterize the genomic variability of Penicillium biforme strains using high-throughput sequencing and bioinformatics analysis.
  • Develop and optimize scalable biocultivation protocols ensuring safe and controlled integration of the mold into the cheese ecosystem.
• Product Testing:
  • Conduct sensory evaluation panels to quantify the impact on flavor and visual traits.
  • Consumer acceptance testing to gauge market receptivity to the modified cheeses.
• Process Standardization:
  • Design and validate bioprocess workflows that ensure product consistency and reproducibility.
  • Compliance with regulatory standards for food safety and quality.

4. Deliverables and Outcomes

• Expected Deliverables:
  • Biotechnical methods and protocols ready for pilot-scale testing.
  • Comprehensive reports and datasets on trial outcomes and process validation.
• Delivery Format:
  • Written documentation and analytical data packages.
  • Stakeholder presentations detailing investment opportunities and project impact.

5. Success Criteria

• Enhanced genetic diversity and robustness of the Brie and Camembert cheeses.
• Positive consumer feedback on the redesigned cheese variants.
• Regulatory compliance of the modified product with established food safety norms.

6. Budget and Resources

• Preliminary Budget: Estimation of the capital required for R&D, scaling up trials, and initial market testing.
• Required Resources: Biotech lab equipment and facilities, skilled personnel in microbial biotechnology and sensory analysis.

7. Project Timeline

• Duration: The project is expected to span 1-2 years, covering all phases from initial R&D to commercial rollout planning.

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This specification includes biotech-centric terms such as "genomic variability," "bioinformatics analysis," "bioprocess engineering," and "sensory evaluation panels," reflecting the language typically used in the field. This should help clarify the technical and scientific depth required for the project, ensuring that potential biotech startup partners are fully aware of the project’s scope and requirements. https://www.universite-paris-saclay.fr/en/laboratories/paris-saclay-food-and-bioproduct-engineering-sayfood