Microbes Relevant to Food Production
Microbes play a dual role in food production, leading to beneficial but also harmful effects. They are employed to produce food and ingredients in fermentation processes. At the same time, growth and contamination of spoilage and pathogenic microorganisms is an important cause of food loss or even illness.
Natural preservatives and gentle processing methods
In response to the growing label consciousness of consumers, food companies are seeking natural preservatives and gentler processing methods. Originating from ancient civilizations as a means of preservation, food fermentation has evolved into a sophisticated technology. Today, it not only safeguards perishable goods but also creates distinctive flavors, textures, preservation solutions and nutritional profiles while maintaining a natural label.
Microbial process optimization with fermentation
Wageningen University & Research stands at the forefront of microbial process optimization and fermentative production. Our expertise spans the development of antimicrobials, preservation solutions, and microbial innovations for safe, flavorful foods. Wageningen Food & Biobased Research has expertise to help you ensure safety and shelf life of existing and newly developed food products.
Equipped with cutting-edge facilities for lab-scale and pilot testing, as well as advanced technologies like ultra-high-pressure and pulsing electric fields, Wageningen Food & Biobased Research is committed to delivering solutions that redefine food production standards.
Examples
ALL-INFORMED: revolutionize the process development of meat and dairy alternatives by using smart technologies and digital innovation
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