PhD defence

β-lactoglobulin by precision fermentation Application-driven design and processing

PhD candidate LJG (Loes) Hoppenreijs MSc
Promotor RM (Remko) Boom
dr.habil. JK (Julia) Keppler
Organisation Wageningen University, Food Process Engineering

Tue 28 May 2024 16:00 to 17:30

Venue Omnia, building number 105
Hoge Steeg 2
6708 PH Wageningen
+31 (0) 317 - 484500
Room Auditorium


Precision fermentation enables the production of proteins using modified microorganisms. This technique has traditionally been used to produce enzymatic or pharmaceutical proteins. It is now also gaining attention to produce animal proteins for food formulations, such as milk proteins. Unlike enzymes and pharmaceuticals, food protein ingredients should possess techno-functional properties for their application in food formulations. Such properties, for example, include the ability to stabilize foams or form gels. The production of food protein ingredients by precision fermentation, as well as the further processing steps, must be adapted to match this new application. This thesis examines design strategies for efficient production and application of milk protein ingredients produced by microorganisms. The focus is on the major whey protein β-lactoglobulin, being an important ingredient in food formulations.