FUNCAS - Functionality-targeted isolation and modification of caseins from precision fermentation biomass for next generation food protein ingredients

Precision fermentation is the production of specific target compounds by microorganisms and one of the pillars of sustainable food production. Dairy proteins, especially caseins, are currently receiving increased attention in the context of precision fermentation due to the potential to produce popular dairy proteins without exploiting animals.

Spoons laying flat with different coulored powder in each

Significant knowledge gaps are limiting the utilisation of microbially produced casein proteins. This project will contribute to filling these gaps by providing a mechanistic understanding of how precision fermentation biomass can be processed to purify casein proteins, and how remaining impurities and protein modifications affect functional properties that are relevant for their use as food ingredients.

Strategies for compensating potential deficiencies in functionalities by enzymatic modifications and mathematical models for predicting functional properties will be developed.

 

Dairy proteins from precision fermentation will soon be commercially available, while there is still a lack of knowledge for the utilisation of these proteins. Their functional properties (e.g., emulsification, foaming, gelation) depend on purity, processing history, deviating post-translational modifications, and partial degradation caused by proteases in the biomass. The impact of these parameters on the functional properties is not known, only that they are detrimental.

To facilitate the utilisation of caseins from precision fermentation as novel food ingredients, the proposed project will address the following research questions using highly defined model systems:

  1. What is the relationship between composition, molecular structure and functional properties of casein ingredients from precision fermentation?
  2. Do deviating post-translational modifications and protein degradation negatively affect the functional properties of the casein ingredients?
  3. Can a lack in functionality be compensated by further enzymatic modifications?
  4. Can the processing-composition-structure-function interrelations of microbial caseins be predicted using mathematical models?

 

 

Norbert Raak
PI, Tenure Track Assistant Professor

Bhanu Devnani
Postdoc

Students and interns

Bahareh Faal (Erasmus+ Trainee, April - September 2026), Lucie le Bescond de Coatpont (Erasmus+ Intern, March - July 2027), Jakob Rosenmejer Larsen & Simon Mygind (MSc Thesis, September 2025 - January 2026)

Different Master and Bachelor thesis projects are continuously available. Contact me for more information: nr@food.ku.dk 

 

We are always interested in collaborating with other researchers and companies.

Please contact me at: nr@food.ku.dk 

 

Presentations at Scientific Conferences

  • Raak N (2025) Enzymatic modulation of composition-structure-function relationships of caseinates – Implications for the use of microbial caseins as novel food ingredients. 14th NIZO Dairy Conference, Papendal, The Netherlands (Oral presentation)

 

 

Contact

PI, Tenure Track Assistant Professor
Norbert Raak


Funded by:

This project has received a Project Grant for research in Plant Science, Agriculture and Food Biotechnology from the Novo Nordisk Foundation.
Grant number: NNF24OC0093543

Funding period:  October 2025 - September 2028

Funded budget: 3.399.973 DKK

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