Call for partners | MICRODRY: MICRObial biomass DRYing
Microbial biomass is a promising protein source, but drying remains a major challenge. Existing drying methods are often energy-intensive, costly, and poorly suited to microbial biomass. More sustainable, scalable drying solutions are needed without compromising product quality. The MICRO-DRY project aims to investigate concentration and drying strategies specifically for microbial biomass, aiming to reduce energy use and cost while producing stable, and functional microbial protein ingredients.
Partner up for impact
We are looking for:
We are seeking industrial partners involved in microbial biomass production (e.g. fungi, bacteria, and yeast) as well as manufacturers of drying equipment to join the project consortium.
About the project
Drying conditions (e.g. temperature) and feed properties (e.g. stickiness) strongly influence microbial biomass properties such as powder yield, flowability, rehydration, and functionality through their effects on cell integrity and protein native state. Poor rehydration may lead to agglomerates with limited accessibility to digestive enzymes and altered techno-functionality. However, the relationships between drying processes, biomass structure, and functionality remain poorly understood. The MICRO-DRY project aims to address this knowledge gap by investigating sustainable technologies for the concentration and drying of microbial biomass.
Technologies to be evaluated include for example centrifugation, (vacuum) drum drying, agitated thin-film drying, and electrostatic spray drying, with spray drying and freeze-drying used as benchmark technologies. Performance will be assessed based on powder yield, flowability, and rehydration behaviour. Stabilized wet concentrates (pasteurized or high-pressure processing (HHP) treated) will also be evaluated as reference, and assessed in terms of shelf life. For the different technologies, the effects of processing conditions on cell integrity, protein nativity, technological functionality, and in vitro digestion will be analysed to link process parameters to biomass structure and functionality.
The project will develop and characterise model food products using the dried and concentrated microbial biomass, linking formulation and processing conditions to texture and sensory functionality. Model products may include drinks and dairy analogues. Texture mapping will be applied to relate formulation and processing parameters to sensory and functional properties.
The energy efficiency, scalability, and economic feasibility of the proposed drying technologies will be assessed using process modelling and conducting techno-economic assessments.
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