Nestlé Research Center joins Kluyver Centre’s Research Platform
22 October 2007 by TNWToday | NestléLausanne, SWITZERLAND 22 October 2007 – The Nestlé Research Center, Lausanne, Switzerland, the world’s leading private food and nutrition research institution, joins the research platform of the Kluyver Centre for Genomics of Industrial Fermentation, Netherlands. The consortium consists of a variety of companies involved in the area of functional genomics and systems biology.
Members of the Industrial Platform benefit from direct access to results from the Kluyver Centre’s pre-competitive research activities in bacterial genomics. Membership will also enable the Nestlé Research Center access to an extended network of world class scientists active in the area of functional genomics and systems biology.
Joining the Industrial Platform is a logical step for the Nestlé Research Center in its strategy to involve state-of-the art technologies to better understand fermentation techniques using beneficial bacteria. This knowledge can be used for development of novel and better fermented food products by classical techniques.
“We have searched all over the world for suitable collaborations in the area of biological systems for fermentation and we found an ideal partner in the Kluyver Centre,” Dr. Carl-Erik Hansen, group leader of Biotransformations at the Nestlé Research Center explains, “The Kluyver Centre will provide opportunities for collaboration in bacterial genomics, bioinformatics and fermentation.”
Other companies represented in the Kluyver Centre’s Industrial Platform include: Akzo Nobel Diosynth, Applikon, Bird Engineering, DSM, Friesland Foods, Heineken, PURAC, Royal Nedalco and Tate & Lyle. The Kluyver Centre seeks to further expand its partnerships with companies active in the field of industrial fermentation.
About the Nestlé Research Center
Established in 1987, the Nestlé Research Center (NRC), Lausanne, Switzerland, is one of the world’s leading research institutions in food, nutrition and life sciences. With a diverse staff of leading researchers from a broad range of scientific competencies, NRC possesses a unique blend of talent and expertise. Knowledge on nutrition and health, food science, food/consumer interaction and food quality and safety are combined at the Nestlé Research Center to help develop Good Food as a source of Good Health throughout life. Learn more about the Nestlé Research Center at www.research.nestle.com.
About The Kluyver Centre for Genomics of Industrial Fermentation
The Netherlands-based Kluyver Centre for Genomics of Industrial Fermentation develops and applies microbial genomics to design and optimize industrial microorganisms and fermentation processes. The Kluyver Centre research covers six programmes: yeast, fungal and lactic acid fermentation, biocatalysis, genomic tools (including bioinformatics) and society and genomics. It is a consortium of the Universities of Delft, Wageningen, Leiden, Nijmegen, Utrecht and Amsterdam and the institutes TNO, Topinstitute Food & Nutrition, Agrotechnology & Food Sciences Group and NIZO food research. It operates under the auspices of the Netherlands Genomics Initiative.
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More information
Nestlé Kluyver Centre
Dr. Carl-Erik Hansen Prof. Jeroen Hugenholtz
Group leader Biotransformation Vice-director Research
carl-erik.hansen@rdls.nestle.com jeroen.hugenholtz@nizo.nl
+41 217 858 691 +31 318 659 540
www.nestle.com www.kluyvercentre.nl
