Bioconversion - When microorganisms and enzymes create new products
Microorganisms, their metabolic products and enzymes are able to biologically convert various "materials - organic, inorganic". Bioconversion or fermentation is one of the oldest technologies in the food industry. Whether to preserve products or simply to provide them with new pleasures and attributes. Today, fermentation plays an increasingly important role when it comes to the utilization of secondary streams or when it comes to intestinal health. An old technology is rediscovered and better understood.
This innovation group will focus on the use of microorganisms (MO) for the conversion of materials. Not only the effect of the metabolic products but also the use of the MO itself as biomass and food should be considered. The bioconversion of something that cannot be eaten into something that can be eaten will also be the subject (e.g. processing of secondary streams). The use of MO as the edible product plays an important role - MO can be considered as food just like algae or insects.
From the research point of view, the use of CRISPR CAS will not be ignored despite the current EU legal situation.
In addition to using fermentation to develop new products, research projects will also deal with topics that have a medium to long-term horizon. Product development can be used to deal with a larger topic in an exemplary manner.
Differentiation or inclusion in the other innovation groups is necessary, since there will be overlaps in many areas (cereals, coffee, insects,...).
The nutritional significance of fermentation (Feed your gut) is taken into account by the broad composition of the steering group. Health and nutrition are central topics of today's world and find fertile ground in this innovation group.
The innovation group involves a wide range of disciplines, from microbiologists to process technology, product development / technology, nutrition science and health. This allows a comprehensive treatment of the complex topics.
The Innovation Group is aimed at anyone interested in fermentation for the production of food. These are new foods that do not yet exist in this form as fermented products or only exist in small quantities. The connection to established products such as cheese, yoghurt, meat, cocoa, bread, beer, wine etc. is desired. However, the products themselves are not the main focus of this group.
The innovation group is led by a steering group according to topic. The steering group consists of the following persons:
- Hans Peter Bachmann, Agroscope, firstname.lastname@example.org
- Fabian Wahl, Agroscope, email@example.com
- Daniel Heine, BFH-HAFL, firstname.lastname@example.org
- Elisabeth Eugster, BFH-HAFL, email@example.com
- Peter Fischer, ETH, firstname.lastname@example.org
- Wolfram Brück, HES-SO, email@example.com
- Susanne Miescher Schwenninger, ZHAW, firstname.lastname@example.org
- François Lefort, HES-SO, email@example.com
- Remo Schmidt, Agroscope, firstname.lastname@example.org
- Manfred Zinn, HEVS, email@example.com
- Leo Meile, ETH, firstname.lastname@example.org
- Guy Vergeres, Agroscope, email@example.com
- Emma Slack, ETH, firstname.lastname@example.org
- Jean-Philippe Burdet, Changins, email@example.com