Microbes Relevant to Food Production
De rol van micro-organismen in de voedselproductie is tweeledig: ze kunnen positieve effecten hebben maar ook schadelijk zijn. Ze worden gebruikt in fermentatieprocessen van voedingsmiddelen en ingrediënten. Tegelijkertijd vormen de groei van en verontreiniging met bederf veroorzakende en ziekteverwekkende micro-organismen een belangrijke oorzaak van voedselverlies en zelfs ziekten.
In response to the growing label consciousness of consumers, food companies are seeking natural preservatives and gentler processing methods. Originating from ancient civilizations as a means of preservation, food fermentation has evolved into a sophisticated technology. Today, it not only safeguards perishable goods but also creates distinctive flavors, textures, preservation solutions and nutritional profiles while maintaining a natural label.
Wageningen University & Research stands at the forefront of microbial process optimization and fermentative production. Our expertise spans the development of antimicrobials, preservation solutions, and microbial innovations for safe, flavorful foods. Wageningen Food & Biobased Research has expertise to help you ensure safety and shelf life of existing and newly developed food products.
Equipped with cutting-edge facilities for lab-scale and pilot testing, as well as advanced technologies like ultra-high-pressure and pulsing electric fields, Wageningen Food & Biobased Research is committed to delivering solutions that redefine food production standards.
Examples
ALL-INFORMED: revolutionize the process development of meat and dairy alternatives by using smart technologies and digital innovation
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