BaMiKo: Fibers, Microbiologie and Cooking
BaMiKo: Fibers, Microbiologie and Cooking
Disciplines
Biology (50%); Health Sciences (50%)
Keywords
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Fiber,
Microbiology,
Gut health,
Nutrition,
Cooking,
Social Media
Immerse yourself in the fascinating world of food and microbes with the BaMiKo project. Every bite that we eat, feeds not just our body but also our gut microbiome. The many and diverse microorganisms in our intestines break down our nutrition and provide the body with vital minerals and vitamins. Simultaneously they protect against pathogens. Nutrition has a strong influence on the composition of the gut microbiome which in turn can influence our general wellbeing. Diseases such as inflammatory bowel diseases, obesity, diabetes, autism and even diseases such as Depression and Parkinson have all been linked to changes in the gut microbiome. The microbial composition in our intestines thus play a large role in our overall health resulting in a many scientists researching this fascinating topic. For a healthy gut microbiome experts recommend ingesting sufficient fibers, which can be found in foods such as fruits, vegetables, beans or whole grain products. Despite this recommendation only 15% of western adults consume enough fibers on a daily basis. This is unfortunate as studies have shown that even after a few days of a reduced fiber intake gut health and microbiome are already affected. Precisely this topic is the focus of BaMiKo: gut microbiologists will cooperate with science communications experts to enlighten adolescents and students between the ages of 15-25 about the importance of fibers for our general wellbeing. As they prepare to start cooking for themselves the BaMiKo project will introduce them to foods that are good for their health and their gut microbiome. Cooking videos will be developed together with the Höheren Bundeslehr- und Forschungsanstalt für Landwirtschaft und Ernährung (HBLFA) Tirol containing recipes and information about the gut microbiome. The cooking experience and nutritional habits of the students will help shape the videos, whereas local sourcing and sustainability will be taken into account for the recipes. A total of six recipes will be developed and incorporated into 10 to 15 minute videos assisted by the HBLFA students. Results from current research, including the FWF basis project (P 27831) will also be included in the videos. The final videos will be shared through multiple online channels and will be published on the Darm Kram website (www.darmkram.at). The Darm Kram website will post regular pieces about fibers and the gut microbiome. In addition to an online presence, the BaMiKo project will also be present at science festivals to share the importance of fibers and gut microbiota to a larger audience.
The BaMiKo project ("Ballaststoffe, Mikrobiom & Kochen") aimed to raise awareness of dietary fiber, gut health, and microbiome science among adolescents and young adults by combining hands-on cooking, education, and social media-based science communication. Given that most Europeans-especially young people-do not meet recommended fiber intake levels, the project sought to demonstrate how fiber-rich meals can be prepared easily, affordably, and enjoyably in everyday life. Central to the project were classroom workshops and eight cooking sessions with students at the secondary school HBLFA Tirol, during which 32 high-fiber recipes were developed. Six recipes were selected through a school-wide competition and professionally produced as short recipe videos featuring students as cooks and scientists as expert commentators. These videos were distributed via YouTube, Instagram, and the website "Darm Kram", supported by reels, expert interviews, and extensive media outreach. The summative evaluation used a mixed-methods design, combining social media analytics with interviews, focus groups, and surveys. Quantitative data showed that overall reach targets were achieved, particularly through Instagram reels and short video formats, while long-form YouTube videos and expert interviews attracted smaller but engaged audiences. Qualitative findings highlighted that participants valued the combination of cooking and science, the credibility of expert involvement, and the professional production quality. Hands-on cooking proved especially effective for skill acquisition and awareness building. However, the evaluation also revealed limitations in reaching the intended 15-18 age group through social media alone, as many teenagers showed limited personal relevance or motivation to change eating habits unless linked to immediate benefits or health risks. While short-term dietary behavior change was modest, the project significantly increased knowledge and demonstrated strong potential for long-term impact, particularly through experiential learning, tailored formats, and platform-specific communication strategies.
- Universität Wien - 100%
- Engelbert Erler, national collaboration partner
- Matthias Horn, Universität Wien , national collaboration partner
Research Output
- 10 Disseminations
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2025
Title Interview for Austrian magazine "Profil" Type A magazine, newsletter or online publication -
2024
Link
Title Recipes Videos on Instagram and YouTube Type Engagement focused website, blog or social media channel Link Link -
2024
Link
Title Publication FWF Scilog Type A magazine, newsletter or online publication Link Link -
2024
Link
Title ORF 2 Bewust Gesund broadcast Type A press release, press conference or response to a media enquiry/interview Link Link -
2025
Title Presentation BaMiKo at AMICI Type A talk or presentation -
2025
Title Interview for the newspaper "Kurier" Type A magazine, newsletter or online publication -
2026
Title Biorama Küche Type A magazine, newsletter or online publication -
2025
Title Pint of Science Innsbruck Type A talk or presentation -
2024
Link
Title Christmas Menu ORF Science Website Type A press release, press conference or response to a media enquiry/interview Link Link -
2025
Title Scientific talk at the PH Tirol Type A talk or presentation