Fermentation and Cellular Technologies: Promises & Challenges 2

Session Chair(s)

• 

  Anthony Clark, PhD

  CTO
  Helaina Inc.
• 

  Patrick Donnelly, PhD, CAE

  CEO
  AOCS (American Oil Chemists' Society), Illinois
• 

  Phil Kerr

  Chief Technology Officer
  Prairie AquaTech

The future protein demand that will come from the global population growth and the dietary pattern change that accompanies rising standards of living is placing tremendous pressure on the systems for providing sustainable protein to the planet. In this session, we will explore emerging technologies for protein production that offer likely solutions that will meet the challenges for affordable, sustainable, and desirable proteins for feed and food utilization. Another important aspect of the session will be identifying the barriers to implementation of these technologies so that clear targets for ongoing innovation can be identified.

Presentations:

• 8:30 AM – 9:00 AM CDT (Chicago, USA; UTC-5)

  Harnessing Microbes for Food Protein Production
  

  Presenter: Emilia Norlund, PhD – VTT Ltd
• 9:00 AM – 9:30 AM CDT (Chicago, USA; UTC-5)

  Going Vegan: Challenges and Opportunities for Quorn in the 21st Century
  

  Presenter: Stewart Radford, PhD – Marlow Foods Ltd.
• 9:30 AM – 10:00 AM CDT (Chicago, USA; UTC-5)

  Not Plants, Not Animals. Recreating the Meat Experience with Fungi!
  

  Presenter: Paul Shapiro – The Better Meat Co.