Principal scientist, Research team leader, Production host engineering, Industrial Biotechnology and Food Solutions VTT Technical Research Centre of Finland, Finland
While fermentation is an age-old food processing method, the rapidly expanding alternative protein market represents a new frontier for this proven approach. To ensure a sustainable global food system that meets the needs of a growing population, expanding partnerships across sectors will be vital. In this new session, leaders in the space will discuss opportunities for industry and academic collaborations that will spark technological innovations, address new challenges placed on current methods, and lead to more efficient solutions.
