Biotechnology and Plant-based food production

The focus of our research is to develop the scientific understanding, solutions, and technologies that enable a transition toward a sustainable, secure, and resilient future food system.

Our work addresses key scientific challenges, including the diversification of food resources through biotechnological innovation, the development of next-generation plant-based and hybrid foods from local biomasses and side streams with improved nutritional and flavor profiles, and the structuring of alternative proteins and fats using innovative technologies such as extrusion and 3D printing. Together, these efforts aim to redefine how we design, produce, and experience food in a sustainable and resource-efficient way.

Food Biotechnology and Next-Gen Fermentation

Hands covered in gloves working with microorganisms on an agar plate

From ancient fermentations to cell factories and gut microbiome, microorganisms are transforming how we produce, experience, and sustain our food. Our research explores the power of microbes to develop sustainable, nutritious, and flavorful foods.

We combine high-throughput screening, multiomics, data science, and advanced fermentation technologies to create new ingredients, bioprocessing tools, and hybrid food systems that can mimic or surpass conventional foods. We also work to advance downstream processing technologies that enable the large-scale adaptation of microbial foods within our food system.

Equipment: The group has access to high-throughput fermentation, metabolite fingerprinting and genome decoding infrastructure.

Plant-based proteins and hybrid food production

Different peas and beans in bowls and spread on a table

Proteins represent only a small fraction of plant biomass, embedded within complex matrices of fibers, polyphenols, anti-nutrients, fats, and other components. Our research focuses on developing mild and efficient fractionation technologies that balance protein purity with resource efficiency, while removing undesirable compounds and improving flavor and functionality. We explore a wide range of plant biomasses, including legumes, cereals, and side streams, as sustainable and versatile protein sources.

In parallel, we develop hybrid foods that strategically combine plant-based ingredients with complementary components from microbial or animal origins to achieve optimal nutrition, taste, and texture. By integrating knowledge from protein chemistry, food structuring, and bioprocessing, we aim to design hybrid food systems that unite sustainability with consumer appeal, supporting the transition toward a resilient and sustainable future food system.

Equipment: The group has access to a full setup for extraction, downstream processing and characterization of proteins from structural, nutritional, techno-functional and flavour perspective.

Food structuring with sustainable processing

Structuring alternative proteins and fats to replicate the texture and sensory qualities of conventional foods remains a major challenge.

Our research focuses on innovative processing technologies, including high-moisture extrusion and multi-material 3D printing to create fibrous, layered, and anisotropic structures from alternative proteins, fats, and microorganisms. We aim to develop texturized foods from less refined ingredients while enhancing sensory properties through co-extrusion and advanced 3D printing approaches.

Equipment: Our facilities include a custom-built 12 mm lab-scale extruder with a wide range of cooling dies for both dry and high-moisture extrusion in a food-grade environment, and a modular, multi-material food 3D printer for precise structure design and prototyping.