Lucie Hazelwood

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In my view, food fermentation is one of the most rewarding research fields for scientists. Bringing pleasure to consumers by developing new food products that are healthy, safe and tasty is what makes my world go round!

During my training and my PhD studies I have learned to apply functional genomics tools to improve our understanding of microorganisms and their physiology. Here at NIZO, I have the privilege of working together with our customers to find innovative solutions in the field of fermented functionality. Our state of the art high-throughput screening facilities combined with our rich culture collection and unique integrated approach for flavor profiling enable us to select the best microorganism for each specific application.

Please look at my LinkedIn page here.