Suvasini Balasubramanian

Suvasini Balasubramanian is a Postdoctoral Researcher at the National Food Institute of the Technical University of Denmark (DTU), working within the Research Group for Microbial Biotechnology and Biorefining as part of the DTU Microbes Initiative. Her research focuses on developing microbial platforms for precision fermentation of high-value proteins, particularly dairy proteins, using Corynebacterium glutamicum as a host organism.

Dr. Balasubramanian recently completed her PhD at DTU in April 2025 with her dissertation titled "Precision fermentation of milk proteins." Her doctoral research investigated how post-translational modifications affect the nutritional and functional properties of recombinant bovine caseins, addressing key challenges in alternative dairy protein development.

Her primary research interests include microbial protein engineering, secretome analysis, and high-throughput screening methodologies. She specializes in leveraging Corynebacterium glutamicum for heterologous protein production and secretion, with particular focus on optimizing post-translational modifications to enhance protein functionality. Her work integrates droplet microfluidics for rapid screening of protein expression systems and analyzes bacterial secretion mechanisms to improve industrial bioproduction.

Dr. Balasubramanian's publication record demonstrates consistent advancement in microbial protein production technologies. Her research trajectory shows progression from fundamental secretome analysis (2021-2024) to applied protein engineering for functional dairy alternatives (2024-2025), with increasing focus on translational applications in sustainable food production. Her work bridges molecular microbiology with practical food science applications.

As a postdoctoral researcher, she actively contributes to the DTU Microbes Initiative, collaborating with interdisciplinary teams to develop innovative solutions for sustainable protein production. Her research aligns with UN Sustainable Development Goals related to responsible consumption and production (SDG 12), zero hunger (SDG 2), and good health and well-being (SDG 3), addressing global food security challenges through advanced biotechnology approaches.