Explore the Agenda
Enabling Efficient Scaling
8:45 am Chair’s Opening Remarks
9:00 am Ensuring Smooth Technology Transfer from Lab to Pilot & Commercial Scale to Improve Scaling Efficiency & Reduce Batch Variability
- Examining how equipment dynamics change across different scales
- Estimating scale-dependent changes in heat and mass transfer kinetics, and how this impacts the fermentation process through scale-induced deviations
- Revalidating critical process parameters at each scale to ensure all aspects are within acceptable levels
9:30 am Designing Custom Bioreactors: Trading Off Between Technical & Cost Feasibility
- Defining where micro-organisms demand custom vessel geometries, impeller designs, or aeration strategies
- Mapping the process of bioreactor prototyping and development, covering design, testing, and revisions
- Validating the sterility and food safety of customised bioreactors to support contamination control
10:00 am Retrofitting Facilities from Other Industries to Reduce Capex Costs & Timelines
- Outlining a case study of retrofitting a beer facility to create an industrial scale mycoprotein production plant
- Exploring how to balance production in owned and contract manufacturing facilities
- Integrating variability into initial facility design to enable future adaptation
10:30 am Morning Break & Networking Bingo
Advancing Different Applications at Scale
11:30 am Outlining How Precision Fermentation Enables the Production of Functional Egg Proteins at Scale
- Discussing the beneficial functional activity of precision fermentation-derived egg protein, such as foaming, gelling, and emulsification and the different food product suitabilities
- Examining the limitations of current microbial hosts in replicating mammalian post-translational modifications, and strategies to overcome these
- Looking at predictions for economies of scale – is this the most viable strategy to achieve profitability with precision fermentation
12:00 pm Improving Sensory & Rheological Characterisation to Improve Food Applications
- Discussing protocols to train sensory panels on unique fermentation-derived protein attributes
- Combining this data with advanced rheological, viscosity, and other measurements as predictors of key sensory requirements
- Understanding which sensors and analytical equipment is best for specific applications
12:30 pm Networking Lunch
Ensuring Application Quality & Consumer Satisfaction
1:30 pm Addressing the Growing Demand for Protein & Overcoming Supply Challenges Through Hybrid Products
- Outlining the trends toward hybrid products, influenced by both consumer demand and supply chain uncertainty
- Evaluating the benefits and drawbacks of pursuing hybridisation within specific categories based on the functionalities that fermentation-derived ingredients can offer
- Exploring how hybrid products intersect with the ultra-processed food debate, and how reducing further processing can support consumer acceptance
2:00 pm Replicating the Flavour of Animal Ingredients in Fermentation-Derived Protein Products
- Using analytics and consumer data to characterise the animal product sensory experience, and which compounds create specific flavours
- Evaluating why current flavour houses have limitations in creating complex flavour journeys typical of animal products
- Learning from products that fail to deliver complex flavour profiles, and how current developments are closing this gap
2:30 pm Outlining How Fermentation Enables the Production of High-Value, Commercially Viable Ingredients with Supply Chain Stability
- Discussing the benefits of fermentation-derived ingredients, including relevance in various markets
- Examining the economic limitations of current fermentation-derived ingredients and characterising their viability for different applications
- Evaluating the success of specific applications