DRIVING INNOVATION BY SYNTHETIC BIOLOGY AND FERMENTATION CAN SOLVE CHALLENGES IN FOOD PRODUCTION AND DEMAND

Global protein consumption has risen over 45% since 2000. As much as 63% of this increase has been driven by the Asia-Pacific market. This is partly due to the rapid growth in synthetic biology, which allows for the design of recombinant proteins that can be used for example in the production of alternative food products such as vegetarian and vegan meat replacements.

To keep up with the expanding market, food producers will need to stay up to date on the latest advances in industrial fermentation for food applications.

By connecting with fermentation and yeast-based nutrients experts, food producers can optimize the production of recombinant proteins in industrial fermentation, for example through the selection of a suitable nitrogen source for the fermentation process.

Join us on Thursday, 28 April for the latest edition of our virtual event, Fermentation Masters Series.

Discover the program of this Fermentation Masters Series

You’ll hear from three industry experts about the use of synthetic biology to optimize recombinant protein expression for the food market :

• 3:00 PM CST - Fermentation for the production of Alternative Proteins - Viola Chen, Innovation Specialist at GFIC, strategic partner of the The Good Food Institute (GFI)
• 3:30 PM CST - Advancing Enzyme Development with Microfluidics – A Next Generation Synbio Platform - Akbar Vahidi, CTO at Allozymes
• 4:00 PM CST - NuCel® Yeast-Based Nutrients to Address the Nutritional Requirement & Challenges in Recombinant Protein Production for Food Applications - Saiful Fazulul Haq, Technical Support Manager Asia Pacific at Procelys