Frank Delvigne, PhD, is a Professor in the Department of Bio-Industries at the University of Liège in Gembloux, Belgium. His research interests include bioreactor modelling, bioprocess scale-up and scale down, and microbial stress analysis. He also serves as Vice-Dean for Research and President of the Agro-Bio Tech Research Unit at the University of Liège.
Microbial fermentation has been used for years in the food industry to produce ingredients such as enzymes and in the biopharma industry. The transformative capability of microbial fermentation is deeply rooted in human history, with evidence showing humans have been leveraging fermentation for more than 5000 years. Will fermentation, the oldest food processing technique, power the future of the food industry?
Get monthly updates about our newest expert-created content, upcoming webinars, and more.
Subscribe