Jeroen Wouters

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Fermented food products bring enjoyment to the world! The production and science of fermented food products has gained my attention throughout my professional career. Both from the flavour formation and flavour perception point of view as well as from health and food safety aspects.

This started during my training as a food technologist and during my PhD on food fermentation. Specific topics that my research has focused on are flavour formation routes and high throughput screening for strain selection. In addition to that the stress response and survival mechanisms of micro-organisms is a topic of my research. Especially in point of view of starter culture performance and probiotic acivity.

The rapid development of functional genetics tools support the future perspectives for food fermentation tremendously. The wealth of information being generated using modern biotechnology will accelerate the understanding of fermentation and new product development.

It is a great joy to be involved in research projects in which novel scientific findings can be utilized and applied in the food products. It is a pleasure to see the co-creation with clients and experts in adjacent fields of expertise that enables and accelerates innovation processes. Make it happen together!