The current food system is seriously challenged by evolving consumers needs and by the rapid world population growth, which could peak to 9.7 billion people in 2060. To provide food system with high nutritional value ingredients, it becomes of paramount important to harness the potential of the oceans in an environmentally responsible manner. Microalgae are a highly promising source of aquatic biomasses and find applications in a wide range of fields, including nutrition and well-being. Currently, no large-scale industrial production site provides access to the exceptional biodiversity of microalgae in an efficient way. Only a few species are produced globally with dedicated production sites. For instance, 70% of the market is currently represented by Spirulina and Chlorella. The SCALE project strives to build and operate a first of its kind Flagship plant producing ingredients with high nutritional value derived from the untapped microalgae diversity, for food, food supplements, feed and cosmetics sectors, through economically-sound processes and in an environmentally friendly way. This Flagship project is based on the unique and cutting-edge CAMARGUE photobioreactor technology developed and patented by Microphyt, a French leading SME in microalgae-based natural solutions for nutrition and well-being. The CAMARGUE technology currently operating and running at demo plant offers both high differentiation potential and the ability to supply natural active ingredients in an industrial and standardized way. SCALE will transfer this technology from the demo plant to the industrial Flagship plant able to produce large-scale volumes of high-value ingredients of unique microalgae species that cannot be supplied from other production technologies. To do so, SCALE project gathers 12 key EU and international partners in an integrated value chain from microalgae production to high value ingredients extraction of bioactives compounds and end-use applications in food, food supplements, feed, and cosmetic domains.

This project aims to train the next generation of researchers to provide knowledge and expertise for two major industries in the EU, namely the beer and wine industries. Yeasts belonging to the Saccharomyces stricto sensu group are the workhorses of these industries and an understanding of how yeasts contribute to the complex flavours and aromas of beer and wine is essential for the improvement of existing fermentation technology and for the development new flavoursome beverages. The research objectives of the consortium is to examine the biochemistry and genetics of the production of flavour compounds in yeasts used in wine and beer fermentations, to generate new strains of yeasts with improved or more varied flavour profiles and to develop novel approaches to expanding flavour profiles through co-fermentation of different yeasts. The network will provide a comprehensive education in yeast genetics, synthetic biology, flavour chemistry and fermentation technology for Early Stage Researchers through individual mentored research training in both academic and industrial institutions, through inter- and intra-sectoral exchanges and secondments and through academic workshops. The involvement of industry leaders in the consortium ensures that ESRs will be exposed to real challenges facing fermentation industries and through training in Innovation and Entrepreneurship, ESRs will develop the skills to provide solutions to these challenges. Scientific discourse and communication will be a cornerstone in the training network. ESRs will be encouraged to communicate their ideas with scientific peers and with the public at large to promote an understanding of the role scientific endeavor in the economic development of two of our most important EU industries. The research developed in this project will provide scientific innovation and new and exciting opportunities for the major fermentation industries and for emerging craft beer brewing SMEs.