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Credit: Ida Jensen, AU Foto
Associate Professor Clarissa Schwab from the Department of Biological and Chemical Engineering at Aarhus University has just received an Ascending Investigator grant of DKK 10 million from the Novo Nordisk Foundation for her research project, BioFunc, which aims to improve sustainability in the preservation of food products.
The project focuses on using natural biological preservation methods rather than chemical preservatives in order to eliminate the food waste problem.
Worldwide, approximately 30 per cent of the food produced is lost, and the biggest cause is spoilage by bacteria and fungi. Microbial food spoilage and poisoning can occur along the entire value chain, despite modern preservation methods, and bacteria and fungi are therefore a problem for the consumer, and for the entire food industry, which guarantees food safety and quality, and which also wants to reduce waste, says Clarissa Schwab. ....

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