Daniel Batora
Developer of a healthy flavour enhancer
Daniel Batora is a postdoc at the Institute of Biochemistry and Molecular Medicine. He wants to use a newly discovered class of plant molecules to help food manufacturers make their products healthier.
After completing his Master's degree in biochemistry in Budapest, he came to the University of Bern three years ago not only to gain new insights at the Institute of Biochemistry and Molecular Medicine, but also to work on ‘products that help society’, says Daniel Batora. During his doctorate in Jürg Gertsch's research group, he identified a new class of plant molecules that act as natural taste enhancers. ‘Like Aromat, but better and healthier,’ says Batora. He has patented the substances. And now as a Venture Fellow wants to work with food manufacturers. If they use his plant-based miracle substances, they can add less salt, sugar and fat to their products without compromising on flavour.
Magazine uniFOKUS
Start ramp studies
This article first appeared in uniFOKUS, the University of Bern print magazine. Four times a year, uniFOKUS focuses on one specialist area from different points of view. Current focus topic: Studies
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