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Projects - dr.habil. JK (Julia) Keppler

Cellular proteins: A sustainable source of food proteins

The aim of this project is to investigate sustainable production chains for cellular proteins based on the interrelationship between growth conditions, downstream processing and functionality for a range of selected microorganisms, including microalgae, bacteria, fungi and yeast. For each organism, three main areas will be investigated: Growing conditions, downstream processing and structure-function relationships.

This project is a collaboration with Wageningen University, NIZO and Wageningen Food and Biobased Research (WFBR) and will provide insights into the applicability, sustainability and feasibility of using microbial biomass and/or its fractions as functional protein-rich ingredients in food applications.