The Netherlands Organisation for Scientific Research (NWO) granted the FERMI Perspective proposal led by Herwig Bachmann from the Systems Biology Lab. The project aims to accelerate the protein transition by improving the taste of plant-based products through fermentation by microbes. With colleagues from the Wageningen University and TU Delft and 10 industrial partners, the project will combine experimental and computational methods to unravel the biochemistry of the underlying conversions: which chemistry, enzymes and pathways turn beany and grassy flavours into meaty or neutral ones? This knowledge should accelerate a shift towards a more plant-based diet and will contribute to a more sustainable food production chain.
For more info, see the infographic below (click to enlarge).
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