Editorial overview: Microbial solutions in food biotechnology: fermentation, cell factories and beneficial microbes

https://doi.org/10.1016/j.copbio.2019.04.002Get rights and content

Section snippets

Conflict of interest

ARN is employed at Chr. Hansen A/S, a global supplier of science-based products for the food, agriculture and pharmaceutical industries. HB is employed by NIZO Food Research, a contract research organization.

Herwig Bachmann studied in Vienna and obtained his PhD at Wageningen University in the field of molecular microbiology of lactic acid bacteria. Currently he is expertise group leader at NIZO Food Research and he holds a part-time position as an assistant professor at the Free University Amsterdam. His work focuses on the optimization of pure cultures and complex microbial consortia used in fermentation processes.

References (0)

Herwig Bachmann studied in Vienna and obtained his PhD at Wageningen University in the field of molecular microbiology of lactic acid bacteria. Currently he is expertise group leader at NIZO Food Research and he holds a part-time position as an assistant professor at the Free University Amsterdam. His work focuses on the optimization of pure cultures and complex microbial consortia used in fermentation processes.

Ana Rute Neves studied Biochemistry in the University of Coimbra and obtained her PhD at ITQB NOVA in Biochemistry, specialization in microbial physiology. During her postdoctoral period at Molgen, University of Groningen, she complemented her biochemical analytical skills with molecular genetics techniques and ventured into the discipline of metabolic engineering. From 2004 to 2012 she was a group leader at ITQB NOVA, heading the group in Physiology of Lactic Acid Bacteria. During 2012, she led a team in Bacterial Metabolic Engineering at the NNF Center for Biosustainability at DTU. She joined Chr. Hansen A/S in 2013, where she is currently the Director for Bacterial Physiology. Her research focus has been in using systemic approaches to study bacterial metabolism and physiology and to translate the generated insights into improving bacteria for diverse applications.

View full text