IngredientIA

The IngredientIA project brings together OmniumAI, NIUM, the University of Minho, and the Iberian International Nanotechnology Laboratory with the goal of developing advanced solutions to understand, in an integrated way, the interactions between food ingredients and the gut microbiota. The motivation stems from the growing demand for functional foods that address health needs, requiring greater knowledge about the impact of ingredients on digestive processes. The proposal involves combining artificial intelligence methodologies, in silico modeling, and experimental microscale systems to test and validate the action of specific ingredients. The CibusAI platform, already developed by OmniumAI, will be enhanced through predictive algorithms that use data on microbiota effects, optimizing food product reformulation and enabling healthier, personalized solutions. In parallel, NIUM is developing the MicroDiGut system, which will replicate, on a microscale, different stages of digestion, from the oral phase to the colon. This system will be essential to confirm, under real experimental conditions, the predictions made by CibusAI algorithms, ensuring reliability and accuracy in food reformulation. The objectives focus on creating a property panel that documents interactions between ingredients and microbiota, strengthening CibusAI as a predictive tool for food reformulation. The project also aims to establish comparison protocols between micro (on-chip) and conventional macro approaches, which will validate the implementation of an automated digestion model from oral to colon, the MicroDiGut. Ultimately, the project seeks to equip the food sector with cutting-edge scientific and technological tools, fostering innovation and contributing to the development of functional foods that promote tangible improvements in human health.

Click here to see the Project Sheet