The Kluyver Centre is a consortium of Delft University of Technology, the Universities of Leiden, Utrecht and Groningen, Wageningen University, VU University of Amsterdam, TI Food and Nutrition and NIZO food research. Its activities revolve around using microbial genomics to improve microorganisms for use in industrial fermentation processes.
“Our involvement will allow us to gain important insight into the developments in genomics, which is a strategic focus area for us,” says Eric Johansen, Associate Vice President , Innovation, Chr. Hansen.
“We are quite aware of the strengths and focus of the Kluyver Centre and believe these can be used to generate an important knowledge and technology base for our future research activities. The novel valorisation programme together with direct contacts with other members of the Kluyver Centre will strongly support a rapid conversion of research output into competitive added-value for our business.”
Other food industry members of the platform include Tate & Lyle, Nestlé, and Danone
Research.