Fermentation

Chr. Hansen's research and development activities focus on building up world-class knowledge around our technological core competences: finding and developing microorganisms for the global food and health industries.

Fermentation is a central discipline in the development of production processes for all culture and enzyme products in Chr. Hansen.An in-depth knowledge of fermentation is a key success factor in all statges of process development - from the initial design of a new product to the safe and robuste implementation in our global production facilities.

Technology and craftmanship 

We work with advanced technology from small scale robotized laboratory equipment to fully equipped pilot plant and production facilities. This gives us great possibilities for experimentation, using the leading techniques for measurement biomass quality and metabolites. 

Also, craftmanship is a prerequisite to effectively put science into practice in the production process. Our goal is to make the best imaginable functionality of our products at the end user, and we take the application into account during the design of the fermentation process.

The core of the competence

The core of our competence within fermentation is based on a combination of advanced bioprocess engineering and microbial physiology. We constantly strive to provide innovative solutions within fermentation which lead to improvements in yields and robustness.