Dairy food systems are deeply affected by global change, particularly through an increase of foodborne pathogens that are causing public health issues, thereby threatening the sustainability of these systems. Managing the biodiversity–safety trade-off is essential to preserve nutritional and sensory benefits while ensuring public health protection in raw-milk cheese systems. Indeed, in France over the last decade, 37% of listeriosis and 60% of enterohaemorrhagic E. coli infections have been linked to the consumption of raw-milk cheeses. However, some micro-organisms isolated from cheeses have proved to be antagonistic towards foodborne pathogens with positive antiaging effect and on oxidative process. Consequently, dairy microbiomes represent a promising avenue in the development of microbial solutions for both human health benefits and cheeses biopreservation. DAIRYBRIDGE aims to develop a proof of concept demonstrating an innovative, integrated approach to the design of one multifunctional (health, safety, biodiversity) microbial solution (MS) building on its interactions with the endogenous microbiota from the milk to the gut within the context of the dairy sector. The project will analyze socio technical barriers and MS acceptability; identify desired functional and health-related microbial biomarkers; design MS by a top- down high-throughput engineering approach of microbial communities from natural strains; screen and validate pathogen-control and health-related effect of MS in cheese matrix and in C. elegans respectively; assess MS resilience across the chain (the bridge) including scaling-up, implementation in cheeses and assessment of potential benefit for gut health using a gut-on-chip model; deliver FAIR datasets and standardized protocols. By providing a multifunctional MS and open reference systems, DAIRYBRIDGE aims to strengthen the French raw milk preservation plan, enhance public health and generate a transferable model for other fermented food chain.