International conference on precision fermentation of milk proteins
Information
- Sted:
- Aalborg University Copenhagen, A. C. Meyers Vænge 15, 2450 København, Danmark
- Sprog:
- Engelsk
- Pris:
- 500kr
- Fra:
- 22. januar 2024 kl. 10:00
- Til:
- 23. januar 2024 kl. 15:00
OBS: THE CONFERENCE TAKES PLACE IN COPENHAGEN (NOT AALBORG).
Please find the programme here.
Day 1 | ||
Time | Presentations | Speakers |
1 | WHY precision fermentation of food? | Chair: Niels Kristian Sørensen, PF |
10:00
| Welcome and setting the Scene for the conference | Mette Lübeck, Aalborg University (Host) Lars Visbech Sørensen, Lasse Solheim, |
10:30 | What’s the problem we need to solve?WHY precision fermentation of milk proteins? | Elena Walden, |
11:00 | Coffee break |
|
2 | How to develop robust, efficient production organisms for precision fermentation of food. | Chair: Peter S. Lübeck, Aalborg University (DK) |
11:30 Key Note | Microbial production of milk proteins, animal-free caseins | Hille van der Kaa, |
12:00 | Alternative microbial strains for protein production | Rasmus Frandsen, |
12:30 | How to overcome side-products in production | Peter Punt, |
12:45 | Lunch |
|
13:30 | Microbial production of (milk) proteins (fungi, algae, yeast, bacteria) | Julia Keppler, |
13:45 | Alternative milk production using mammalian gland tissue – human/animal | Stig Purup, |
14.00 | Pannel discussion Which is the most feasible road to take? |
|
3 | Development of alternative production media | Chair: Peter S. Lübeck, |
14:20
| Upcycling of side-streams from agriculture and food industry (overview) | Mette Lübeck, |
5 | Dairy proteins – functionalities – nutrition and human health - regulations | Chair: |
14.45 | From fermentation soup to powder - downstream processing of milk proteins | Niels Østergaard, |
15.00 | Recombinant caseins for development of animal-free dairy ingredients and consumer products | Etske Bijl, |
15.15 | Break – refreshment/coffee |
|
15:30 | Milk proteins and human health | Esben Skipper Sørensen, |
15:45 | Milk proteins – tolerance and allergenicity | Katrine Lindholm Bøgh, |
16.00 | EFSA – short, flexible approval process of novel milk proteins | Mathilde Do Chi |
16.15-16.45 | Pannel discussion – | Lars Horsholt Jensen, |
16.45 | Break - refreshment |
|
6 | Poster session – networking - dinner | Chair: |
17:00-18:30 | Networking | In AAU canteen |
18:30-21:30 | Conference dinner | In AAU canteen |
Day 2 | ||
Time | Presentations | Speakers |
4
| Scaling up - lab to industrial production – and infrastructure | Chair: |
09.00 | Setting the scene for day 2 |
|
09.10 Key Note | Infrastructure for upscaling precision fermentation | Rakesh Nair, |
09.40 | Building new production infrastructure for precision fermentation | Morten Aae Olander, |
09.55 | Production lines | Morten Holm Christensen, |
10.10 | Building an ecosystem for fermentation produced foods | Louise Krogh Johnson, |
| Discussion – wrap up |
|
10.25 | Break |
|
7 | Is there a consumer choice at all - any ethics | Chair: |
10.40 | The ethics of new technologies (genetic engineering) in food production? | Zoë Robaey,
|
10.55 | Consumer acceptance of precisions fermented food? | Marija Banovic, |
11.10 | Alternative protein – the new consumer market? | Elise Borregaard, |
11.25 | Discussion | Facilitator: |
8 | Who dare to invest in and financing circular economy | Chair: |
11.45 | Building a new sector for alt protein - taking it mainstream | Malte Clausen, |
12.00 | Financing a new sector of precision fermentation (milkprotein/food) – private equity perspective | Owen Wilson, |
12:15 | Lunch |
|
9 | Who is to pave the road - policy framework, roadmap for a transition to a sustainable food system? | Chair: |
KeyNote 13.00 | Drivers and barriers for the green transition of the food system | Michael Minter, |
13.30 | The verdicts (GHG-reduction, food security) of precision fermentation of milk protein | Hanna Tuomisto, |
13:45 | How to work systematically to prepare for the green transition – building a new food sector including precision fermentation? | Martin Kruse, |
14.00 | Presentation of roadmap and scenarios for a Danish production of milk protein via precision fermentation (Recommendations from the Network project) | Lasse Solheim, |
14.30 | Discussion – road map |
|
14:45-15:00 | End remarks – sum up | Niels Kristian Sørensen, |
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We invite anyone interested to present a poster in relation to the Conference topic - precision fermentation of milk proteins. Please contact solheim@proteinfrontiers.dk to register a poster.
Please choose the activities in which you wish to participate:
Day 1: Session on applied science and innovation
Day 1: Conference dinner
Day 2: Roadmap to market
Registration includes a fee of DKK 500 for catering costs. Your conference participation is fundet by GUDP and Innovationskraft.
The conference is organised by Aalborg University, Protein Frontiers and Food & Bio Cluster Denmark.
Innovationskraft
When you participate in this event, your time will be used as co-financing for the project Innovationkraft, which is funded by the Uddannelses- og Forskningsstyrelsen at a standard rate. Read more about the project
