For thousands of years, people have been using microorganisms for the production of foods such as beer, wine, vinegar, bread and dairy products such as cheese and yogurt. Within SUSBIND project, enzymes play an important role as well.
SUSBIND was initiated with the goal to substitute fossil-based chemicals with those from renewable resources. Meeting a first milestone end of December 2018, the carbohydrate-based feedstocks are now selected.
Our partners met to check the project progress and to share experience after nine months of project work. The 2nd Consortium Meeting was hosted at the IRNAS institute in Seville, Spain from 19 to 21 February 2019.
On this 8th of March, we interviewed two female researchers from SUSBIND consortium, Ms. Sanne Nusselder and Ms. Ingrid Odegard.