Case Study: Using Bio-Mass Proteins to Build Lower-Processed Foods With Higher Nutritional Value

Time: 3:40 pm
day: Day One


  • Learning how using whole bio-mass microorganisms can create higher nutritional proteins.
  • Explaining the essential steps in building a protein from biomass that reduces processing of the end product.
  • Looking towards the future of bio-mass fermentation as an opportunity for high nutritional value alternatives.