FAIRification of multiOmics data to link databases and create knowledge graphs for fermented foods

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A transition towards sustainable food systems is urgently needed to face challenges such as climate change or scarcity of resources.Food impact accounts for 26% of global greenhouse gas emissions. Animal-based food products in the European diet is the mostimportant factor determining the footprint of food consumption. Plant-based dairy and meat alternatives have grown in popularity inrecent years for various reasons, including sustainability and health benefits as well as lifestyle trends and dietary restrictions.However, plant-based food products can be nutritionally unbalanced, and their flavour profiles may limit their acceptance byconsumers. Microorganisms have been used in making food products for millennia. Besides their primary role in food preservation, byvirtue of their fermentative metabolism, they contribute to improving food safety and organoleptic properties and can provideadditional health-promoting effects. However, the diversity of microbial communities driving plant-based fermentations, as well astheir key genetic and phenotypic traits and potential synergies among community members, remain poorly characterized. Many dataexist but they are spread into different literatures (scientific and grey) or in best case in different databases, but not always reusablebecause difficult to find, access and because databases are not systematically interoperable. The FAIROmics innovativeinterdisciplinary research programme will gather universities and private companies to enable the FAIRification of omics data anddatabases interoperability, and develop knowledge graphs for data-driven decision making to rationally design microbialcommunities for imparting desirable characteristics to plant-based fermented foods in the context of open science and itsregulations. The FAIROmics training programme aims at developing Doctoral candidates' skills at the interface between artificialintelligence, life sciences, humanities and social sciences.