Sijmen Schoustra

Prof. Sijmen Schoustra is a Full Professor at Wageningen University & Research's Laboratory of Genetics. His research focuses on microbial ecology and evolution, particularly in traditional fermented foods (e.g., Zambian mabisi) and the evolution of azole resistance in Aspergillus fumigatus. He holds a PhD in Evolutionary Genetics and MSc in Food Microbiology from Wageningen University, with postdoctoral research at the University of Ottawa and University of Zambia.

Key research interests include microbial community stability, adaptation to environmental pressures, and interdisciplinary applications in food security and public health. Collaborations involve the University of Zambia and institutions in Zimbabwe and Benin to promote traditional fermentation practices and address fungal resistance in agriculture and medicine.

Notable projects include traditional fermented foods for food security and azole resistance in environmental fungal communities. Recent funding includes €30,000 from NWO (2024) for formalizing traditional food production in Zambia.

His work bridges fundamental science with societal impact, addressing challenges like antibiotic resistance, nutrition security, and women’s entrepreneurship through microbial systems biology.