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Microbial systems and fermentation

Agrofood, Biomedical/pharma, Microbial systems and fermentation, Personal/public health, Veterinary science, Women’s health

What a year…looking back at Benelux biotech in 2024 

As 2025 comes peeking around the corner, we invite you to look back with us at some of the most exciting science topics we covered this year. From advances in women’s health, organoids, and organ-on-a-chip models to the challenges of data science and innovations in animal science and sustainable biotech; let us walk you through the Benelux life sciences landscape of 2024 as we reflect on the vast amount of knowledge and know-how characteristic to this region.

Belgium’s ‘Positive for the Planet’ evolution through agritech

Our current food system is responsible for around a third of global greenhouse gas emissions, extensive deforestation, unsustainable water usage, and an unprecedented loss of biodiversity. Currently, the processes used to produce our food represent an obstacle to limiting average global temperature increases to the levels set out in the Paris Agreement. But are these damaging effects of our current food production landscape an unavoidable cost of feeding humanity or can smart investments in sustainable agritech be part of the solution?

How microalgae could help us move towards a more sustainable tomorrow

Microalgae have been proposed as a potential source for numerous products, ranging from proteins used in nutrition to mycosporine-like amino acids (MAA) that could be used in sunscreens to absorb ultraviolet (UV) light. However, one of the major constraints to using microalgae-based products is their low production of high-value products like MAA. GeneBEcon, a Horizon Europe-funded project, investigates the potential to increase the production of valuable compounds in microalgae through gene editing in order to enable a more sustainable bioeconomy in Europe.

Bacterial biofilms: cooperative bugs cling to food surfaces even after cleaning

Current cleaning and disinfection practices in food industries are insufficient to destroy unwanted bacteria lurking on surfaces, according to recent Belgian research. Cooperation between diverse types of bacteria makes them stronger and more resilient, causing huge damage in terms of food spoilage, recalls, and health issues. Understanding the development of these microbial communities and their underlying cooperation is vital for assuring food safety, and may lead to developing better forms of biocontrol.

Beer, bread and bioethanol: SUPERYEAST project to improve industry sustainability

Prof. Kevin Verstrepen, of the VIB-KU Leuven Center for Microbiology, has received a prestigious ERC Proof of Concept grant for the SUPERYEAST project. The goal is to develop industrial yeast strains that are easier to grow, which would increase the efficiency and sustainability of processes in a whole array of sectors. Notably, the research could enhance the production of fermented beverages like beer and wine, foods including bread and chocolate, and fuels like bioethanol.

Soy in 1000 gardens: citizen science project to map soil microbes in Flanders

Good science takes many hands. In the case of a new citizen science project by VIB, UGent, ILVO, KU Leuven, the hands they were after were green-thumbed individuals in Flanders. The institutes have recruited gardeners to plant soybeans, in the hope of identifying microbial species in soils across Flanders that promote the growth of the vital crop. The ultimate aim is to increase sustainable soy production in the region.

Mining the microbiome for sustainable agriculture solutions

In this month’s article we take a look at Aphea.Bio, a V-Bio Ventures portfolio company. This startup is developing microbiome products for improved crop growth and pest protection, using state-of-the art technology.

Solving food waste one StixFresh sticker at a time

Food waste is a major global issue exacerbated by premature fruit spoilage. A US company, StixFresh, is working together with VIB-KU Leuven Prof Patrick Van Dijck to develop a solution to the problem. The company has created stickers coated in a plant-based antimicrobial formula that protects fruit from fungal infections, extending their shelf life by several weeks.