Wageningen University launches Master’s Course in precision fermentation

On 10 March 2025, Wageningen University & Research (WUR) will become one of the first universities to introduce a master’s course dedicated entirely to precision fermentation. This eight-week program will provide students with the expertise needed to produce functional proteins using microorganisms and other cells—supporting the development of animal-free cheese, cultured meat, and more. With industry demand for specialists growing, WUR aims to prepare students for emerging opportunities in this field.

An increasing number of startups and larger companies are turning to precision fermentation to produce food proteins, particularly for cultured meat and dairy alternatives. Despite this rapid expansion, there remains a shortage of trained experts.

“But because the field is so new, there are no truly trained specialists yet,” said Etske Bijl, Associate Professor of Food Quality and Design at WUR. “Our students are now developing the unique skills that these companies are looking for. That offers them opportunities in the job market.”

WUR scientists have been researching precision fermentation for years and have developed a unique blend of expertise across bioprocess engineering, food process engineering, and food quality design.

“It’s quite rare to have all this knowledge in one place and the researchers actually find each other,” added Julia Kepler, Associate Professor of Food Process Engineering. “But here at WUR, we are sitting next door to one another and we already collaborate for some time now.”

This interdisciplinary approach enables WUR to provide a comprehensive learning experience, covering everything from microbial adaptation to bioreactor optimization and final product formulation.

The course is designed to give students both theoretical knowledge and hands-on experience. Regular lectures will be complemented by guest speakers from industry leaders such as Those Vegan Cowboys, a startup focused on precision fermentation.

During theoretical assignments, students will select a product, design a microorganism to produce the necessary proteins, and map out the growth and production process. In the practical segment, students will participate in a week-long lab session where they grow genetically modified yeast in a bioreactor.

“The goal is to feed the microorganisms in a way that maximizes protein production. Each group devises its own strategy, and in the end, we compare the results,” explained Bisschops, a course instructor.

The course has already attracted over fifty students from diverse backgrounds, including food technology, process technology, and molecular biology.

“During the Precision Fermentation course, students discover where their expertise fits within the entire value chain,” Bijl noted. “They also learn what they need to know about the rest of the process to contribute effectively to precision fermentation.”

WUR’s launch of this course aligns with a broader national initiative to advance cellular agriculture. In addition to Precision Fermentation, WUR introduced two other courses in the 2024/2025 academic year: Cultivated Meat and Seafood and Becoming Food: Cellular Agriculture Beyond the Lab. These courses are part of the National Growth Fund project on Cellular Agriculture, coordinated by the Cellular Agriculture Netherlands Foundation.

By equipping students with the necessary skills and fostering collaboration between academia and industry, Wageningen University is helping to shape the future of food production through precision fermentation.