Today, the official kick-off of FERMI takes place. This groundbreaking research project aims to gain a better understanding of the fermentation process of plant-based proteins. The official launch is led by project leader Herwig Bachmann. The project will be performed at the VU University, TU Delft and Wageningen University. Theme Director of Sustainable Processing, Bert Jan Grootes and Theme Coordinator Charlotte Roos will be supporting him in the project management. The FERMI project spans four years and is funded by NWO (the Dutch Research Council).
Herwig Bachman, Project leader states: "With this kick-off, we are embarking on an exciting and groundbreaking journey. FERMI is set to revolutionize our understanding of plant-based fermentation, paving the way for healthier, tastier, and more sustainable, future-proof food solutions."
Kick-off Event
During the two-day kick-off event, PhD students and their supervisors will meet for the first time to lay the foundation for the project. The gathering aims to foster connections among participants, establish a strong program network, and develop a shared understanding of FERMI and its intended impact. Participants will exchange perspectives on key project deliverables and their alignment with FERMI’s goals while also structuring their work packages and PhD projects.
About the FERMI project: advancing scientific understanding of plant-based fermentation
Given planetary boundaries and projections of global population growth, a reduction in the consumption of animal protein is inevitable. This creates a demand for more sustainable alternative proteins, including those from plant and microbial sources. However, using plant proteins still presents several challenges due to off-flavors and nutritional limitations. Fermenting plant proteins with specific microorganisms can help address these food production challenges. However, we still do not fully understand how this process works.
The FERMI project aims to close this knowledge gap using advanced scientific tools. The results of the FERMI project will be applied to real food products with the help of industry partners. This will accelerate the development of healthier, tastier plant-based foods while also making our current food system more sustainable and improving public health.