Bioingredients and Functionality
Research in Microbial Functionality and Safety aims to generate a knowledge base for use in developing fermented foods with improved functionality. Such foods may also target microbial activity in the gastrointestinal tract. The research also focuses on new approaches to control food safety and preservation.
The research makes use of gram-positive bacteria with known genomes as model systems and in recent years there has been a shift in the complexity of research subjects and nowadays the focus is on complex cofactor engineering, mixed culture analysis, and studies of the activity of microbial consortia of the human intestinal tract. In addition, generic are initiated and exploited including post-genomics, meta-genomics and nanotechnology as well as systems approaches and modelling.