Precision-Fermentation: Realizing the Promise of Biotechnology in Proteins and Food

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

Biotechnology and fermentation go hand in hand, whether it's the traditional methods used for making cheese, beer, kimchi, or the biomass fermentation of Quorn, algae, and mycelium. In the past, industrial fermentation was limited to using enzymes like rennet and meat glue. However, new advancements in genetic editing and mass-parallel sequencing technologies and AI have made it possible to create custom organisms that can produce food proteins, fatty acids, and other nutrients to meet the demands of the growing nutritionally-focused food industry. During this session, we will explore the latest developments in precision fermentation that are enabling this new wave.

Presentations:

• 3:35 PM – 3:55 PM EDT

  Hidden Yeast Gems: The future of protein production and biotechnology
  

  Speaker: Philippe Prochasson, PhD (he/him/his) – Ensovi, inc
• 3:55 PM – 4:15 PM EDT

  Precision fermentation beyond known food proteins
  

  Speaker: Birgitte Andersen, PhD – Novonesis
• 4:15 PM – 4:35 PM EDT

  Sustainability Through Precision Fermentation: Helaina’s Accelerated Platform for Production of Bioactive Milk Glycoproteins
  

  Speaker: Pamela B. Besada-Lombana, PhD (she/her/hers) – Helaina Inc.
• 4:35 PM – 4:55 PM EDT

  Organism Engineering & Process Optimization to Accelerate Alternative Protein Commercialization
  

  Speaker: Mervyn L. de Souza, PhD (he/him/his) – Ginkgo BioWorks