Fermentation is used in many industrial processes, such as the production of foods, beverages, pharmaceutical compounds and
fine and bulk chemicals. The success of industries in this market depends on sustained, knowledge-based innovation.
The Kluyver Centre for Genomics of Industrial Fermentation strives to provide scientific excellence in microbial genomics for quantum leap
innovations in the fermentation industry.
The Kluyver Centre aims to improve the performance and robustness
of industrial micro-organisms by increasing our insight into the way in which the genome and the environment interact. The research is designed to result in rapid optimisation of fermentation process conditions, novel predictive models, process routes and products.
The Kluyver Centre also works on the genetic make-up of organisms using non-GMO, classical strain improvement and recombinant DNA technology.
The Kluyver Centre focuses on Yeast, Fungi and Lactic Acid Bacteria and integrates existing techniques with new genomics research techniques. These micro-organisms are considered cornerstones of the Dutch fermentation industry. Alongside this integrated research and modelling approach, the Kluyver Centre also analyses the social issues surrounding industrial genomics with an aim to improve public
debate on such issues.
