Olivebiome Activities
The OLIVEBIOME project includes a series of key activities to meet its objectives:
Activity 1
Characterization of Olive Pomace Fiber and Horticultural By-products
The components of olive fiber and other vegetables such as asparagus and artichoke will be analyzed to identify their prebiotic properties and their ability to ferment probiotics that are useful in animal production.
Activity 2
Development of Semi-industrial Fermentation Systems
Based on the selected fibers, semi-industrial level fermentation systems will be developed that will allow for large-scale probiotic production. These systems will be evaluated for their ability to produce compounds beneficial to animal health.
Activity 3
Evaluation of Effectiveness in Animal Feeding
The produced prebiotics and probiotics will be tested on animals, specifically pigs and chickens, to evaluate their impact on improving intestinal health, reducing diseases, and meat quality.
Activity 4
Study of Environmental and Social Impact
In addition to improvements in animal production, the project focuses on redirecting the value chain towards a circular economy model. This will allow for sustainable management of by-products, reducing the ecological footprint and promoting the use of local resources.
Activity 5
Project Dissemination Plan
The dissemination plan will be divided into two blocks:
1) Communication and dissemination: This will consist of the development of materials, content, and the carrying out of activities for the presentation of the project, and information and dissemination of its progress with a more general approach, both to target sectors and to consumers and society in general.
2) Engagement activities and transfer of results: Materials will be developed and activities will be carried out specifically focused on promoting the implementation of innovative solutions developed during the execution of the project in the sector.