Fungi’s heat-resistance makes them tough to control, making food processing and storage difficult. Unlike food-spoilage bacteria, they are relatively unexplored. TiFN’s Spores project (2016-2020), led by Professor Han Wösten, is researching heterogeneity between and within fungal strains.
Nutrition sciences have always taken a rather generic approach, investigating health effects in large groups of people. However, in order to move forward we should shift towards a more-personalised approach, stresses scientist Ellen Blaak from Maastricht University.
Working in a non-competitive setting was new for BEL Group, when joining TiFN, in 2011. But they immediately saw the value in exchanging knowledge and ideas, and in developing projects from a shared vision, says Research Director Cécile Renault.
Covering the whole dairy production chain, FrieslandCampina does, and should, play a leading role in reducing greenhouse gases and increasing biodiversity. This is why the multinational is a partner in TiFN’s Regenerative farmingproject, says Director Research & Technology Read more
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