The Centre for Sustainable Fermentation and Bioprocessing Systems for Food and the Bioeconomy was established in October 2021 to provide a new interdisciplinary focus to address major challenges and opportunities in the allied areas of sustainable food production and the circular bioeconomy.
SUSFERM is a multidisciplinary centre that integrates the expertise of research teams from Microbiology, Food and Nutritional Sciences and Process & Chemical Engineering to create new research synergies to tackle complex scientific and technological challenges associated with development of new products and processes related to microbial fermentation.
