Microbial Biotechnology and Biorefining

The Research Group for Microbial Biotechnology and Biorefining works across multiple aspects of sustainable food production – from entirely new food products to new ways of manufacturing traditional foods, for example dairy products. The group improves efficiency and quality in food-processing operations and utilises industrial side streams to produce food and feed ingredients, thereby contributing to a more sustainable food system.

The group’s research spans from fundamental research to applied biotechnology and solutions for efficient bioconversion of underutilised or renewable feedstocks into valuable industrial products. The group covers the entire value chain: raw-material pre-treatment; strain development and adaptation of bacterial and yeast strains as microbial cell factories; fermentation optimisation; and product characterisation.
The group contributes to sustainable food production across brewing, dairy and plant-based products, including the precision fermentation of functional ingredients. It advances the valorization of side streams and supports safe, sustainable applications through GMO research and advice.

Approaches and methods 

  • End-to-end fermentation chain: strain development via rational engineering and high-throughput screening (HTS), through to laboratory/pilot fermentation with process control.

  • Biorefining and valorization: conversion of side streams and under-utilized biomass into fermentation substrates; precision fermentation of milk proteins, flavours and vitamins.

  • Scale-up and downstream processing: efficient recovery of products with industrial performance in mind.

  • Resources: the microbial NFICC collection (>4,000 strains) for discovery, strain improvement and application.
  • Food-approved pilot facilities for experimental production.

  • Cross-disciplinary collaboration within the National Food Institute and with external partners to accelerate implementation.

Collaborations and impact 

With more than 35 years of expertise in microbial physiology, the group drives innovation across the food system through a global network and strong competencies in fermentation and bioprocesses. Its methods, strains and tools enable more sustainable processes and ingredients, optimise plant-based products and increase the valorization of side streams. Documented outcomes include butter-flavour, milk-protein and vitamin-B2-enriched foods.
Results are shared through publications, conferences and workshops; where relevant, the group collaborates with industry and consultancies
 

Contact

Peter Ruhdal Jensen

Peter Ruhdal Jensen Professor, Head of Research Group Mobile: +45 20855601

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