BEGIN:VCALENDAR VERSION:2.0 PRODID:-//Vrije Universiteit Amsterdam//NONSGML v1.0//EN NAME:Inaugural lecture prof.dr. H. Bachmann METHOD:PUBLISH BEGIN:VEVENT DTSTART:20260604T154500 DTEND:20260604T171500 DTSTAMP:20260604T154500 UID:inaugural-lecture-prof-dr-h-ba@8F96275E-9F55-4B3F-A143-836282E12573 CREATED:20260924T223436 LOCATION:Main building VU, 1105, Aula, De Boelelaan, 1081 HV, Amsterdam SUMMARY:Inaugural lecture prof.dr. H. Bachmann X-ALT-DESC;FMTTYPE=text/html:

The invisible chefs: teaching microbes how to cook

Microbes have been used for thousands of years for the preservation and preparation of fermented foods. Modern biotechnology builds on these ancient methods to make products ranging from food ingredients to medicines.  

In his inaugural lecture, Professor of Microbial Physiology and Evoluti onary Engineering Herwig Bachmann will introduce his research group's work which is aimed at improving fermentation proce sses by harnessing and evolving microbial diversity. He will explore how microbes can be used to produce and remove flavor molecules in fe rmented foods, and how they interact with each other. Using novel lab oratory techniques for microbial evolution, his team attempts to teac h/evolve microbes to perform better, faster, and more sustainably.

Regularly nature itself offers solutions to evolutionary challen ges so elegant, they easily outclass scientist’s attempts. So reall y, who is teaching whom?

DESCRIPTION: The invisible chefs: teaching microbes how to cook Microb es have been used for thousands of years for the preservation and pre paration of fermented foods. Modern biotechnology builds on these anc ient methods to make products ranging from food ingredients to medici nes.  

In his inaugural lecture, Professor of Microbial P hysiology and Evolutionary Engineering Herwig Bachma nn will introduce his research group's work which is aimed at improvi ng fermentation processes by harnessing and evolving microbial divers ity. He will explore how microbes can be used to produce and remove f lavor molecules in fermented foods, and how they interact with each o ther. Using novel laboratory techniques for microbial evolution, his team attempts to teach/evolve microbes to perform better, faster, and more sustainably.

Regularly nature itself offers solutions to evolutionary challenges so elegant, they easily outclass scientist� �s attempts. So really, who is teaching whom? END:VEVENT END:VCALENDAR