Herwig Bachmann

Herwig Bachmann is an Assistant Professor at the Systems Biology Department, Faculty of Science, Vrije Universiteit Amsterdam. He holds dual appointments in Systems Biology and AIMMS. His research focuses on microbial physiology, lactic acid bacteria, and food fermentation processes. Bachmann collaborates with NIZO Food Research (Ede) as a staff member since 2015, contributing to sustainable food solutions.

Research interests include bacterial metabolic adaptations, microbial consortia dynamics, and proteome analysis in food environments. His work addresses topics like sugar catabolism in Lactococcus species, non-growing microorganism applications in plant protein processing, and biofilm formation in fermented foods. He has supervised four PhD theses and teaches courses on microbiology and biochemistry.

Courses include 'Biochemistry - Research' and 'Microbiology,' emphasizing practical laboratory skills and microbial systems biology. His work aligns with UN Sustainable Development Goals, particularly addressing food security and sustainable production systems. Collaborations span global institutions, focusing on applied microbiology and food biotechnology.

Bachmann’s contributions to microbial fermentation technologies include developing high-throughput screening methods for starter cultures and elucidating metabolic pathways in lactic acid bacteria. His research bridges fundamental microbiology with industrial food applications, emphasizing bioprocessing innovations and microbial strain optimization.