Herwig Bachmann, NIZO and University of Amsterdam, The Netherlands
Talk Title: Fermentation of plant proteins: From experimental evolution to functionality in ingredients and products
Herwig Bachmann obtained his PhD at Wageningen University on the behaviour of lactic acid bacteria in a dairy environment, which he investigated using molecular tools, -omics technologies and evolutionary engineering. Currently he is an expertise group leader at NIZO, project leader at the Top Institute Food and Nutrition and he holds a part-time position as an assistant professor at the Vrije Universiteit Amsterdam. His work focuses on the optimization of pure cultures and complex microbial consortia used in fermentation processes which increasingly includes plant proteins as substrates.
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