Use of innovative ingredients in poultry feed to tackle modern challenges in food systems: the Innopoultry project

by Luca Simone Cocolin, full professor of food microbiology, Department of Agricultural, Forest and Food Sciences, University of Torino, Italy.

The Innopoultry project aims at improving/resolving important issues inherent with the poultry food chain of the 21th century. More specifically, poultry meat has been identified as one of the main sources of foodborne pathogens for humans. Moreover, due to the improper use of antibiotics in the past, used also as grow promoter, poultry meat is still considered at high risk for the spread and diffusion of antibiotic resistance genes. The strategy used is focused on primary production: considering the feed as important tool to exploit, it is proposed to use alternative approaches in poultry feeding able to control and reduce the impact of food safety concerns.

The inclusion in the feed of alternative ingredients (insect proteins and oils) and using innovative strategies (addition of probiotics) it is foreseen to impact the poultry gut microbiota/microbiome and promote the reduction of foodborne pathogens and antibiotic resistant bacteria. In the execution of the project, the consumer has a central role in terms of acceptability of poultry meat produced with such innovative approaches and ingredients, as well as the regulatory framework.

The Innopoultry project is funded by the EIT Food, the Europe’s leading food innovation initiative, with the aim to create a sustainable and future-proof food sector. The initiative is made up of a consortium of key industry players, start-ups, research centres and universities from across Europe. EIT Food aims to develop new knowledge and technology-based products and services that will ultimately deliver a healthier lifestyle for all European citizens.

Program: https://agrifoodinnovationevent.com/program/

About Luca Simone Cocolin

Luca Cocolin, full professor of food microbiology, Department of Agricultural, Forest and Food Sciences, University of Torino, Italy. He is the author of more than 320 publications that relate to the microbiology of food, most of them (ca. 230) in international journals and reviewed by ISI. As reported by Scopus (May 2019), the publications reviewed were cited 6771 times, with an index “h” equal to 45.

Executive Board Member of the International Committee on Food Microbiology and Hygiene (ICFMH) part of the International Union of Microbiological Societies (IUMS). Member of the Leadership Team of the European Technology Platform Food for Life. Scientific responsible for the University of Torino in the EIT Food.
Editor in Chief of International Journal of Food Microbiology.

Leave a Reply

Your email address will not be published. Required fields are marked *