“Introducing savory flavors in plant-based food through solid-state fermentation”
Sylvester Holt has a background in biochemistry and biotechnology, and the majority of his career has been dedicated to studying aroma generation by enzymes and yeasts. Sylvester uses PTR-MS and GC-MS techniques for aroma profiling in foods and beverages. His focus is to gain an understanding of the dynamic release of aroma compounds from food products through online PTR-MS measurements. Specifically, he aims to design new projects within the dynamic aroma release of plant-based foods, incorporating elements of colloid chemistry, biochemistry, biophysics, and biotechnology through collaboration with academic and industrial partners.
