dr.ir. SE (Sijmen) Schoustra

dr.ir. SE (Sijmen) Schoustra

Associate Professor UHD1

I use experimental evolution to study how organisms adapt to new challenges and into stable eco-systems. I use traditional fermented products from Zambia that contain complex microbial communities and filamentous fungi as experimental model systems.

https://scholar.google.com/citations?authuser=1&user=-GcCyTAAAAAJ

While my main interest is in the study of microbial ecology and evolution using experimental systems, the model system of traditional fermented foods has initiated many interdiscliplinary projects, linking to food fermentation, human nutrition and health and to women entrepreneurship. These projects aim to promote traditional fermented foods as a means to ensure food and nutrition security.