Sustainable Protein

Traditional/Biomass Fermentation and Upcycling - Part I

Session Chair(s)

• 

  Anthony Clark, PhD

  Chief Technology Officer
  Helaina Inc., United States
• 

  Mehmet Tulbek, PhD (he/him/his)

  President
  Saskatchewan Food Industry Development Centre
  Saskatoon, Saskatchewan, Canada
• 

  Phil Kerr, PhD

  Chief Technology Officer
  Houdek / Prairie AquaTech, LLC
  Dardenne Prairie, Missouri, United States
• 

  Kerry Campbell, PhD

  Principle Engineer -R&D Process Development
  R&D Process Development
  Roquette Americas, Inc., United States

This session will focus on “Traditional Fermentation” refocused on generating novel, high-protein biomass, upcycling crushing and other grain co-product streams. It has been well recorded that fully 50% of the food produced is thrown away! While many see food-waste as a crisis, it is also a perfect opportunity for upcycling. A raft of new technologies (and some very old) driven by a start-up ecosystem want to repurpose food by-products into new food ingredients that help reduce food waste. We will cover novel approaches and technologies used to up-cycle brewing, crushing and other agricultural waste-streams.

Presentations:

• 8:35 AM – 8:55 AM EDT

  Fermented Plant Protein—Benefits of Aerobic Fermentation
  

  Speaker: Jeremy Javers, PhD – Houdek
• 8:55 AM – 9:15 AM EDT

  PLENITUDE: Collaboration for the Circular Economy
  

  Speaker: Craig Johnston – ENOUGH
• 9:15 AM – 9:35 AM EDT

  Natural Fermentation to Maximize Sustainability Impact and Economics
  

  Speaker: Bryan Tracy, PhD – Superbrewed Food
• 9:35 AM – 9:55 AM EDT

  Upcycling Regional Feedstocks through Mushroom Mycelial Fermentation Technology
  

  Speaker: Ranjan Patnaik, PhD – MycoTechnology

  Speaker: Jim Langan – MycoTechnology, Inc.