Posted on November 23, 2022
PODCAST 21: PRECISION FERMENTATION – MAKING THE CASE FOR ANIMAL PROTEIN WITHOUT ANIMAL
Posted on November 16, 2022
Wanted: Food startups that want to create innovative plant-based ingredients and products
Posted on November 9, 2022
Exaugural lecture of Fred van de Velde of the lectureship Protein Transition in Food
Posted on November 9, 2022
PODCAST 20: DIETARY FIBER AND GUT FERMENTATION
Posted on November 7, 2022
Young Scientist Award – NIZO Plant Protein Functionality Conference
Posted on October 26, 2022
PODCAST 19: PREVENTING BACTERIAL TOXINS IN FOOD PRODUCTS
Posted on October 17, 2022
Resilience by CEO NIZO – Gisella Frijlink
Posted on October 11, 2022
Claire Yeak defends her PHD thesis: “Bacterial stress management – Novel roles of SigB in the Bacillus general stress response”
Posted on October 5, 2022
NIZO leads consortium: Sustainable production chains for cellular proteins
Posted on September 28, 2022
PODCAST 18: THE NUTRITIONAL AND HEALTH BENEFITS OF MICROBIAL BIOMASS
Posted on September 21, 2022
SPRINT PROJECT ON TRACK
Posted on September 14, 2022
PODCAST 17: SUSTAINABLE FRACTIONATION AND FUTURE OF FOOD

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