Industrial Microbiology and Food Biotechnology


Because of the profound experience and state-of-the-art laboratory, the research of IMDO covers a broad range of research concepts that will lead to functional starter cultures and bioprotective cultures:

  • Isolation and identification of appropriate, interesting strains and new taxa through studies of the quantitative biodiversity and population dynamics of naturally (artisan) fermented foods;
  • Physiological and technological characterization of (artisan) fermented food ecosystems and isolated strains through biochemical, molecular, and metabolite target analyses and description and selection of new molecules and interesting strains;
  • Unravelling the functionality of selected strains, including interactions between strains and with the food matrix, through extracellular flux analysis by means of simulation media (during laboratory fermentations) and a quantitative description (mathematical modelling of growth and product formation, functionality, and competitiveness through 'positive' predictive microbiology) to link (controlled) microbial fermentation processes with quality of the food end-products;
  • Adaptation of new, functional starter cultures to industry's process technology by means of functionality analysis, pilot scale experiments, and challenge tests to introduce strains and processes with superior (artisan) quality characteristics, antimicrobial and organoleptic characterisitics, and/or health-promoting properties.