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

迫切需要向可持续粮食系统过渡，以应对气候变化或资源稀缺等挑战。粮食影响占全球温室气体排放量的26%。欧洲饮食中的动物性食品是决定食品消费足迹的最重要因素。近年来，植物性乳制品和肉类替代品越来越受欢迎，原因多种多样，包括可持续性和健康益处，以及生活方式趋势和饮食限制。然而，植物性食品可能营养不均衡，它们的风味特征可能会限制消费者对它们的接受程度。微生物被用于制作食品已有上千年的历史。除了在食品保存中的主要作用外，由于它们的发酵代谢，它们有助于提高食品安全性和感官特性，并可以提供额外的健康促进作用。然而，驱动植物发酵的微生物群落的多样性，以及它们的关键遗传和表型特征以及群落成员之间潜在的协同作用仍然缺乏特征。许多数据是存在的，但它们分布在不同的文献（科学的和灰色的）中，或者在最好的情况下分布在不同的数据库中，但并不总是可重用的，因为很难找到、访问和数据库不能系统地互操作。FAIROmics创新跨学科研究计划将聚集大学和私营公司，实现组学数据的公平化和数据库互操作性，并为数据驱动的决策开发知识图谱，以合理设计微生物群落，从而在开放科学及其法规的背景下赋予植物性发酵食品所需的特性。FAIROmics培训项目旨在培养博士候选人在人工智能、生命科学、人文和社会科学领域的技能。

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.