The mission of my research group is to generate and apply knowledge of food, indoor and industrially relevant fungi. The activities of the group are centred on three themes:

• Taxonomy and biodiversity: We conduct polyphasic taxonomic research on fungi found in food and indoor environments, as well as those used in biotechnology, such as Penicillium, Aspergillus, and related genera, Scopulariopsis, and Chaetomium. Our approach combines classical techniques, including macro- and microscopic analysis of fungal isolates, biochemical and physiological tests, extrolite analysis (including mycotoxins), and genomics. We also translate our findings into rapid identification and detection tools, such as MALDI-TOF MS, wgMLST typing schemes, and qPCR detection methods.
• Food and Indoor Mycology: Our research delves into understanding the biology of food and indoor fungi, with a particular focus on cell stress. By studying fungal cells, we aim to discover novel solutions for preventing food spoilage and fungal growth in challenging indoor environments. Our investigations encompass topics such as extreme stress-resistant ascospores, the sensitivity of fungal conidia to antifungal compounds, and the response of growing fungi to fluctuations in relative humidity.
• Applied Projects for Industry and Government: Within our Service Unit, we undertake projects on food and indoor mycology in collaboration with industry, governments, and private individuals. Besides strain identification and typing, we develop tailor-made solutions for a diverse range of clients, including government bodies, industrial and pharmaceutical sectors, as well as food and beverage industries. Our
  projects cover various areas, such as preventing food spoilage, creating (rapid) identification tools, and conducting biodeterioration testing.

In addition to our research activities, we offer the course "Food and Indoor Fungi" in Utrecht, the Netherlands, and develop customized courses for various industries. Our research group actively participates in teaching initiatives for renowned institutions such as Utrecht University, Radboud University, Wageningen University & Research, KU Leuven and several others. Furthermore, I provide daily supervision to a team of approximately 10 full-time staff, trainees, and guest workers.

By leading this dynamic and accomplished research group, I am committed to advancing the understanding of food, indoor, and industrially relevant fungi while contributing to practical applications and knowledge dissemination.