Food Innovation Campus – All you need in one place
Located in the heart of the Netherlands’ Food Valley, Food Innovation Campus – empowered by NIZO food research offers a unique blend of expertise, technology, scaling-up facilities and networking to accelerate your innovation in food.
Gain direct access to Europe’s largest open-access & food-grade pilot plant, with laboratories, offices, and 100+ leading experts ready to support you in protein technology, fermentation and precision fermentation, bioinformatics, health, food processing, food safety and sensory science.
Beyond facilities and know-how, you are at the center of a vibrant network of experts, partners, and stakeholders across the Netherlands and Europe.
Eliminate sample splitting and multi-lab handoffs. Test, validate, and scale: all on the same sample. Faster and with less material.
Highly specialized and flexible facilities that adapt to your product. Unlike routine labs, we customize methods to fit your matrix: liquid, solid, powder, fat-rich, or complex formulations.
No delays. No unnecessary freezing or shipping. Faster analysis with reduced risk of sample loss or damage. Keep your project moving.
Where possible, you can be present during trials and testing – saving travel time and costs, while gaining direct insights and faster decision-making.
Integrated facilities and expert teams deliver faster timelines, seamless coordination, and fewer handoffs.
Your own lab & office space, plus access to conference rooms for 10–150 people.
Food Application Centre
NIZO Pilot Plant
Sensory Labs
| Composition | – protein protein profiling (HPLC) protein identification (LC-MS) – carbohydrates molecular distribution mono, di & oligo saccharides mono sugar composition – polyphenols – fibre (GOS/FOS) – free fatty acids – mycotoxin – e.g. cereulide – amino acid profile – biogene amines |
| Microscopy | – light microscopy – Confocal Laser Scanning Microscopy (CLSM) |
| Rheology | – large strain rheology (texture & TPA) – small strain rheology (viscoelastic properties) |
| Functionality | – emulsification – gelling (pH, heat) – oil-holding capacity – solubility – water holding capacity |
| in-vitro digestion | – amino acid profiling – peptide profiling – degree of hydrolysis |
More services and details available. Please contact us at info@foodinnovationcampus.com
The Food Innovation Campus provides offices, laboratories, and shared R&D facilities , combined with validation opportunities and expert guidance to bring start-up concepts quicker to market.
We support access to funding and investor connections. We assist in setting up pre-competitive consortia and help secure subsidies and vouchers through expert guidance, leveraging our extensive experience.
In addition, we set up public-private partnerships aimed at developing relevant knowledge and technologies where start-ups, established companies and knowledge providers work together.
The Food Innovation Campus is the place where start-ups, scale-ups, corporates and knowledge institutions work side by side on the future of sustainable proteins and the broader food transition. With high-quality, open-access facilities, including Europe’s largest food-grade pilot plant and the new Biotechnology Fermentation Factory (BFF), the campus is developing into the European hub for protein innovation and the upscaling of new, sustainable food ingredients and food products.
Progress in food innovation comes through sharing knowledge, scaling-up facilities, expertise, and creating a smooth path for start-ups and food companies to successfully accelerate their innovations.
The Food Innovation Campus aligns seamlessly and synergistically with other agri-food hubs, collectively strengthening the entire region’s innovation and growth.
We focuses on the higher TRL levels in the innovation journey: testing, scaling up and preparing innovations (prototypes and end products) for the market, in collaboration with industry.
The Food Innovation Campus together with the Wageningen Campus and the Food Innovation District near Ede railway station, form a strong triangle where knowledge, research, entrepreneurship and market introduction reinforce each other, further positioning the FoodValley Region on the international map.
The Food Innovation Campus is initiated and jointly supported by NIZO Food Research, the Province of Gelderland, the Municipality of Ede, the FoodValley Region and Oost NL, working together to foster a leading and dynamic ecosystem.
