DC2 - Ursula Thomashoff

Fellow Presentation :

I am Ursula Thomashoff, and I am currently pursuing a PhD at NIZO in the Netherlands, in collaboration with Wageningen University. I originally started studying Human Genetics, but my love for food and science quickly pulled me towards Food Science, where I could explore everything from microbiology to biochemistry to the magic of food itself. I completed both my B.Sc. and M.Sc. in Food Science at the University of Pretoria in South Africa. For my master’s thesis, I worked on developing oxidative stress-adapted strains of Bifidobacterium spp. to improve their survival during yoghurt fermentation and storage — a project that deepened my fascination of microbial fermentations. Outside the lab, you’ll often find me in the kitchen, where my passion for baking and fermenting food is an extension of my love for experimenting. Whether it’s in the kitchen or the lab, I thrive on blending creativity with precision to uncover something new.

Within the broader FAIROmics project, my research focuses on the rational design of starter cultures for plant-based fermented foods. The objective of my research is to develop mixed cultures of lactic acid bacteria (LAB) specifically tailored for fermenting plant-based ingredients. By focusing on this innovative approach, the project aims to build a predictive model that can optimize key fermentation outcomes, such as flavor enhancement, the removal of undesirable compounds, and improved preservation. Beyond advancing sustainable plant-based food systems, this work embraces the principles of data-driven decision-making and open science, fostering solutions that are both impactful and widely accessible.

What attracts me most to this project is its multidisciplinary nature. It brings together my longstanding passion for microbial food fermentations and cutting-edge methodologies in bioinformatics, fermentation studies, and sustainability. I am particularly drawn to the opportunity to gain the expertise needed to address real-world challenges in the food industry and I aim to apply the knowledge I acquire to create meaningful and lasting change back home in South Africa.