Theme

Functional Fermentation

Fermentation is a key food industry process for imparting functional properties to food products and food ingredients. Understanding heterogeneity in pure bacterial cultures and microbial consortia and studying the interactions between bacterial cells and dairy-matrix components are this theme’s focus. The goal is to optimise dairy-process parameters and starter-culture functionalities.

Strain and starter-culture engineering for steering product functionality (FF001)

	Prof. Dr Michiel Kleerebezem Theme Director Bioingredients and Functionality
"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."