The BOKU Future Foods Initiative

MFF — Microbes for Food brings together microbial biotechnology, bioprocess engineering, and food technology to turn microbes into everyday foods. The extensive expertise of BOKU scientists is unified for joint research and teaching, to serve as a knowledge hub for external partners, and to increase BOKU's international visibility. 

Status Quo

The global food system is under pronounced pressure at the moment, caused by a growing world population, climate change and its negative effects on agricultural food raw material production, as well as economic and geopolitical tensions, amongst others. As a consequence, food production has to evolve in order to meet the increasingly urgent demand for improved sustainability, food security and resilience, e.g. related to the reduction of animal-derived food (ingredient) consumption and the associated reduction of greenhouse gas emissions, water, and arable land use. 

In order to tackle these issues and to support the further development of food science and technology, biotechnological production methods can be one building block for shaping the future of food production. Microbial production systems, e.g. bacteria, yeasts, and (filamentous) fungi, can be utilized either as whole biomass (bulk) or for the specific production of target compounds (precision fermentation), such as proteins, lipids/fats, flavors, or colors. Ultimately, the goal is to partially replace unsustainable animal-derived food sources. As microbial fermentation processes are accomplished in closed, compact bioreactors, this approach can help to de-centralize food production, reduce water and land use, while being independent of climate or transportation routes. Therefore, it will contribute to enhanced resilience and sustainability of the food system.

Our Core Competences

  • Microbial physiology and strain design
  • Microbial biotechnology
  • Bioprocess design (up- and downstream)
  • Food processing (formulation, texturization)
  • Food quality, safety, and sustainability

Goals of BOKU MFF

Many of BOKU's institutes have a strong research focus related to biotechnology and the food value chain. Therefore, Microbes for Food will bring together these competences internally, aiming to build joint expertise in research and teaching, strengthen the interfaces of technologies and increase critical mass. The idea is to provide a platform for exchange of ideas and know-how, enabling international visibility while acting as a knowledge hub for external partners in academia and industry, as well as policymakers and the general public.

What we do

  • Joint research activities, e.g. joint grant proposals (national and international), industrial collaborations, joint partnership in new competence centers
  • Networking opportunities for internal as well as external stakeholders
  • Strong link to already existing international initiatives in the field
  • Organization of events and workshops: science-to-science and science-to-public

Participating BOKU Units

Participating PIs

Özge Ata (IMMB) - Initiative Speaker

Felix Schottroff (LTEC) - Initiative Speaker

Johannes Buyel (IBSE)

Konrad Domig (LWIS)

Brigitte Gasser (IMMB)

Henry Jäger (LTEC)

Roland Ludwig (LTEC)

Diethard Mattanovich (IMMB)

Gerald Striedner (IBSE)

Organization

Microbes for Food is an initiative of the Department of Biotechnology and Food Science as a platform for exchange, collaborations and organization of events.