Big developments in food fermentation

This research programme looks to discover new - and non-GMO - microbes for food fermentation. We validate these microbes for commercial application using our state-of-the-art high throughput technologies.

We are developing high quality fermented dairy products that can meet the expectation and preferences of the target export markets, particularly the Chinese market.

We have developed an accelerated evolution protocol for microbes used for food fermentation; this includes a range of high throughput assays to facilitate the selection and enhancement of microbes to improve the flavours and textures of fermented foods.

We support the food industry to grow exports of niche and high value fermented food products.

Microbial biotechnology and fermentation

• Non-GMO Accelerated Evolution Technology
• High throughput optimisation and assessment of nutrient utilisation profiling and industrially relevant phenotypes (e.g. pH, temperature, EPS, etc)
• Processing design and production of fermented foods at pilot scale

Taste and texture

• High throughput measurements of taste responses and viscosity profiling
• In-situ evaluation for optimum performance of bacterial fermentation process
• Sensory panel evaluation and consumer preference for target market or ethnic group (Massey University FEAST)

In September 2020, former Prime Minister Jacinda Ardern visited food science and technology leaders in Palmerston North.

As part of this visit, the AgResearch Fermented Foods team shared their research into "Accelerated Evolution" of new fermented foods with a taste test.