Fermentation technology for sustainable chemicals and food ingredients

Microorganisms as a driver of sustainable innovation

For centuries, people have used micro-organisms to produce food and support biological degradation. At Wageningen University & Research, we build on this knowledge and utilise the potential of microbes to create sustainable solutions that improve health and reduce environmental impact.

From fermentation to biobased chemistry

Our researchers use micro-organisms as cell factories. Through complex bioconversions, they produce fermented foods, biobased chemicals, enzymes, and other proteins. Our expertise covers synthetic biology, genetic modification, microbial physiology, fermentation scale-up, and downstream processing. We also apply high-throughput screening to discover novel bioconversions and optimise existing ones.

In the food industry, we are a trusted partner for fermented products, probiotics, flavour development, and plant-based proteins. We are internationally recognised for our decades of protein production in Pichia pastoris, enabling new dairy proteins, structural proteins, enzymes, and flavours. In the chemical sector, we develop biobased pathways for high-value molecules such as diols, diamines, and dicarboxylic acids, precursors for plastics and other advanced materials.

Scalable solutions for industry and research

Our facilities range from 1-millilitre laboratory reactors to 100-litre fermenters, enabling seamless scale-up from concept to application studies. This allows us to support industry partners at every stage, from idea to implementation.