Theme

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.

	Prof. Dr Michiel Kleerebezem, Theme Director
"The stakes are high, requiring considerable investment in resources and competences that is almost impossible for individual companies or research groups to assemble alone. Only by pooling resources are we able to produce the breakthroughs needed to make a significant difference in functional fermentation and food safety."