MICROORC will develop sustainable solutions that reduce and prevent food spoilage and food waste, with focus on technologies, services, tools, policies, and practices that are based on monitoring, utilizing, and targeting microbiomes in food and the food processing chain.

Last update

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01. Nov 2023


31. Oct 2027

Funded by

Horizon Europe (EU)


MICROORC is a multidisciplinary Horizon Europe project with 18 partners from nine different countries. In addition to Nofima, the project partners are: Norsk Kylling AS and Cermaq Norway AS (Norway), Universidade Católica Portuguesa, Vizelpas Comercio de Artigos Plasticos Limitada, Primor Charcutaria Prima and Lusiaves (Portugal), bioMérieux SA, Ifremer and CITPPM (France), University of Copenhagen and Chr. Hansen AS (Denmark), RISE – Research Institutes of Sweden and Innoscentia AB (Sweden), University of Veterinary Medicine Budapest (Hungary), Oulu University of Applied Sciences (Finland), CiaoTech (Italy), and Noel Alimentaria SA (Spain).

The aim of MICROORC is to reduce waste of perishable foods in retail and household.


Both Food Waste and Foodborne illnesses are huge problems. MICROORC will be part of the solution for both.

  • In the EU, over 58 million tonnes of food waste (131 kg/inhabitant) are generated annually, with an associated market value estimated at 132 billion euros.
  • Regarding foodborne illnesses, there were 5,763 foodborne outbreaks in the EU in 2022, a 44% increase compared with 2021.


MICROORC will develop microbial business solutions across five areas selected for the potential for predicting and extending shelf-life, reduction in food waste and fostering a sustainable food system:

  1. Predictive analytics models incorporating microbiome information to predict shelf-life 
  2. Time-temperature indicators (TTIs), sensoring and smart label solutions for dynamic shelf-life labelling
  3. Rapid detection assays for microbial indicators of food spoilage 
  4. Microbiome based protection technologies to replace synthetic chemicals and increase shelf life and safety
  5. Novel packaging solutions targeting spoilage for sustainable development and increased shelf-life

MICROORC will support the transition to more sustainable and healthy food systems by considering raw chicken and salmon as well as plant-based meat analogues. 

To demonstrate the industrial, social, and economic relevance of the MICROORC innovations, the project will evaluate consumer acceptance and the environmental sustainability aspects of all stages of the product life cycle, identify and help resolve legislative and regulatory challenges to implementation of new technologies, and propose a novel policy framework for microbiome control in the food system.