Exploring Opportunities to Improve the Structure & Functionality of Precision Fermentation-Derived Caseins

• Discussing why precision fermentation has, thus far, been unable to replicate bioidentical micelles that enable the formation of dairy structure
• Identifying strain engineering approaches to improve the formation of missing structural motifs
• Supporting the complex protein-folding steps of casein by providing the right mineral composition
• Ensuring the low heat treatment step gives a good surface charge

Speakers:

Sandra Wilde

Co-Founder & Vice President of Food Research & Development

Formo Bio