Within the Biotransformation Capability Group, our team specializes in Submerged Fermentation and Downstream Processing, employing bacteria, yeast, and, to a lesser extent, filamentous fungi. We have expertise in working with both genetically modified organisms (GMO) and non-GMO strains for biomass fermentation and precision fermentation. Our focus extends beyond alternative proteins, encompassing the production of supporting molecules such as high-value ingredients (e.g., flavors) and alternative lipids (Single-cell oils and specialty lipids). Additionally, we actively explore alternative feedstocks, including simple liquid molecules and gaseous substrates. Our capabilities range from benchscale operations (50 ml – 10L) to pilot-scale production (200L).

Christoph Ottenheim

- Host institution: Singapore Institute of Food and Biotechnology Innovation (A*STAR)
- Position: Principal investigator
- Discipline: Biology, Microbiology, Mycology
- Alternative protein type: Fermentation
- Collaboration opportunities: Industry partnership, Joint research
- Hiring for: Graduate students
- Region: Asia Pacific
- Technology focus: Bioprocess design, Feedstock optimization, Target molecule selection
- Location: Singapore