Agrosap and the University of Seville develop a technology to reduce mycotoxin contamination in food produced from barley and wheat

Submitted by David Paez on 07 May 2021

Image
POSHMyCo-Picture
  • The R+D+i project POSHMyCo, funded by CTA through the European Era-Net Cofund ICT-AGRI-FOOD, applies smart agricultural technologies to reduce mycotoxin contamination risks in food produced from barley and wheat.
  • The effects of mycotoxins in human health range from severe intoxication to long term effects, like immunodeficiency and cancer.
  • The developed solution will reduce health risks in humans and animals, improve farmers’ cost effectiveness and lower the environmental footprint of agricultural production.

The Sevillian company Agrosap (Precision Agricultural Solutions  S. L.) is developing, in collaboration with the University of Seville and other European partners, an R&D and innovation project funded by CTA (Technological Corporation of Andalusia) through the European Era-Net Cofund ICT-AGRI-FOOD. The project is dedicated to build up a technology to reduce mycotoxin contamination in food produced from barley and wheat.

The effects of mycotoxins in human health range from severe intoxication to long term effects, like immunodeficiency and cancer. The POSHMyCo project will establish, for the first time, an innovative solution to reduce mycotoxin contamination risks in food produced from barley and wheat grains using smart agricultural technologies. This will reduce health risks in humans and animals, improve farmer’s cost effectiveness and lower the environmental footprint of agricultural production.  

The Project is funded by CTA under the European Era-Net Cofund ICT-AGRI-FOOD framework, a group of financial agencies of which CTA is part of. Era-Net allows transnational collaborative R+D projects to be developed, where each member of the beneficiary consortium is financed by the agency from its own country and co-financed by the European Commission.

Cluster organisation
CTA Agrifood
Share this Article