Fermenting plant proteins with carefully selected microorganisms offers a promising way to enhance taste, texture, and nutritional value. However, our fundamental understanding of plant-based fermentation remains limited.
The complexity of different protein sources, combined with the intricate metabolic networks of microorganisms, means that current approaches rely heavily on trial and error. A key challenge is the lack of mechanistic insight into how fermentation improves sensory and nutritional properties—specifically, which reactions, enzymes, metabolic pathways, and microbial species drive these transformations.
This project aims to bridge that knowledge gap. By leveraging cutting-edge computational, analytical, biochemical, and microbiological technologies, we will identify the enzymes and pathways involved in key bioconversions. With these insights, we will pinpoint microorganisms with the desired traits and design functional microbial communities.
Together with our industrial partners, we will translate these findings into real-world food applications. This will accelerate the development of healthier, more appealing plant-based products, ultimately contributing to a more sustainable food system and improved public health.
The goal is to fundamentally understand and predict the fermentation process on plant based substrates, to improve the flavour of plant based products for consumption.
Academic partners
Delft University of Technology, VU Amsterdam, Wageningen University & Research.
Industrial partners
Arla, Flora Food Group, Novonesis, Roquette, IFF, Ferrero, Brannatura, NIZO, Mediteranean Food Lab, DSM-firmenich, Unilever, Groupe Bel
Contact
fermi@nextfoodcollective.nl
Time period
2024-2029
Total budget
5.3 M Euro
# PhD
10
# Postdoc
1