Wageningen University & Research (WUR) is launching a master’s course on precision fermentation, starting on March 10, 2025. The course aims to provide students with hands-on experience in precision fermentation, a technology that combines precision biology with traditional fermentation methods to produce specific proteins and compounds identical to those found in animal-based products without the need for traditional agricultural methods. The 8-week course has attracted over 50 students from diverse backgrounds and will cover topics such as bioprocess engineering, food quality design, and food process engineering. The course is well-timed, as the precision fermentation market is projected to grow from $1.6 billion in 2022 to $36.3 billion by 2030. The Netherlands, which has a strong background in biotechnology and food production, has launched two open-access scale-up facilities focused on precision fermentation, positioning it for strong growth in the industry. The course is part of the National Growth Fund project on Cellular Agriculture, which aims to develop the skills needed to contribute to the rapidly evolving sustainable food production landscape.
Wageningen University prepares next generation of food technology leaders.
