Current research includes 

• The investigation and optimization of production processes of large glucans and fructans by microorganisms isolated from (fermented) foods such as water kefir, kombucha and honey. These polysaccharides are subsequently analysed for their potential as nutritional additives or food hydrocolloids.
• The precision degradation of plant cell wall polysaccharides to e.g. improve isolation of valuable compounds from agro-industrial side-streams.
• Development of enzymatic toolkits for the tailored production of food hydrocolloids.