Volkmar Passoth, professor of food biotechnology

Volkmar Passoth's research focuses on non-conventional yeasts. He studies their physiology and genetics and investigates how they can be used for various biotechnological applications, such as fermented foods and feeds. For example, he investigates how residual products from forestry and agriculture, such as wheat straw and wood residues, can be converted into foods, feeds, biofuels or biochemicals in a sustainable circular system.