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Themes
Expertise & Services
Markets
About NIZO
Themes
Themes
Food Safety & Chain Control
Health benefits
Protein transition
Food processing, upscaling and contract manufacturing
Expertises
Dairy and Plant Proteins
Protein extraction
Protein application
Protein trends and challenges
Fermentation
Food fermentation
Probiotics: screening, optimization and production
Microbial biomass, protein and metabolite production
Bacterial genome safety assessment
Health Benefits and Nutritional Impact
Scientific consultancy
Food clinical trials for health benefits
Biomarker analysis and microbiome profiling
In vitro model support
Processing and Upscaling
Pilot plant trials and productions
Energy Scan
Process and product design
Predictive modelling - Model-based solutions
Food & Health Analytics
Confocal microscopy
Sensory Research Partner
Food chemistry analytics
Food flavour analytics: making innovations that taste great
Tribology analytics
16S identification services for food-borne microbes
Microbial modelling in production and distribution
Heat-stable bacterial toxin analysis
Food safety and chain control
Identify and eliminate contaminants
Fungal toxin analysis
Design robust products and processes to control contaminants
Ensuring control in real food and nutrition products
Markets
Markets
Dairy & Cultures
Personal Care & health
Infant & Clinical
Food, Beverage & Ingredients
Markets
More information about NIZO
About us
The NIZO team
Our history
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Patrick Janssen
Patrick Janssen
Scientist Fermentation
Scientist Fermentation
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