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:2026/inaugural-lecture-prof-dr@8F96275E-9F55-4B3F-A143-836282E12573 CREATED:20260531T135729 LOCATION:Hoofdgebouw, Aula De Boelelaan 1105 1081 HV Amsterdam SUMMARY:Inaugural lecture prof.dr. H. Bachmann X-ALT-DESC;FMTTYPE=text/html:

The invisible chefs: te aching microbes how to cook

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

In his in augural lecture, Professor of Microbial Physiology and Evolutionary E ngineering Herwig Bachmann will introduce his resear ch group's work which is aimed at improving fermentation processes by harnessing and evolving microbial diversity. He will explore how mic robes can be used to produce and remove flavor molecules in fermented foods, and how they interact with each other. Using novel laboratory techniques for microbial evolution, his team attempts to teach/evolv e microbes to perform better, faster, and more sustainably.

Re gularly nature itself offers solutions to evolutionary challenges so elegant, they easily outclass scientist’s attempts. So really, who is teaching whom?

DESCRIPTION: Microbes have been used for thousands of years for the pr eservation and preparation of fermented foods. Modern biotechnology b uilds on these ancient methods to make products ranging from food ing redients to medicines.  

In his inaugural lecture, Profes sor of Microbial Physiology and Evolutionary Engineering Herwig Bachmann will introduce his research group's work which i s aimed at improving fermentation processes by harnessing and evolvin g microbial diversity. He will explore how microbes can be used to pr oduce and remove flavor molecules in fermented foods, and how they in teract with each other. Using novel laboratory techniques for microbi al evolution, his team attempts to teach/evolve microbes to perform b etter, faster, and more sustainably.

Regularly nature itself o ffers solutions to evolutionary challenges so elegant, they easily ou tclass scientist’s attempts. So really, who is teaching whom? The i nvisible chefs: teaching microbes how to cook END:VEVENT END:VCALENDAR