Microbes and Function
Understanding diversity and heterogeneity in populations – bacteria, moulds or people – is the premise of Microbes and Function to understand adaptive behaviour under varrying environmental conditions. Outcomes will provide leads for targeted interventions in food safety, functional fermentation and managing the human microbiota.
Investigating microbes has been a main TiFN research topic for over 18 years. We have studied micro-organisms from food safety and biotechnology perspectives. Projects range from microbial functionality in dairy fermentations, to the investigation of the role of oral and gastrointestinal microbiota in health and disease, and food safety and preservation.
The introduction of modern omics and imaging technologies has opened a vista of opportunities. These developments have made it possible to focus on individual differences within populations (diversity and heterogeneity). Understanding the mechanisms underlying these principles will enable us to control a wide range of processes involved in food safety and preservation, food fermentation and human health.
- Oral health
- Biofilms lifecycle
- Predictive modelling
- Strain and starter-culture engineering for steering product functionality
- Dr Sjoerd van der Meulen: from PhD to entrepreneur
As a PhD fellow, Dr Sjoerd van der Meulen dived deeply into RNA regulation of Lactococcus lactis: a starter culture bacterium for the production of buttermilk and various types of..... Read more
- “My PhD helped me define the direction of my career”
Nutritionist Imre Kouw enjoyed her internship at Maastricht University, on muscle mass and nutrition with aging, so much that she decided to do a PhD in this field. Six years..... Read more
- TiFN delivers 200 PhD’s to the food sector in 21 years
12 October 2018 - Today, TiFN delivers its 200th PhD candidate. Mariya Tarazanova, like all these other young innovators, was trained to bridge the gap between science and industry. The..... Read more