January 22-23, 2024
Aalborg University Copenhagen, A. C. Meyers Vænge 15, 2450 Copenhagen
Please register at Food & Bio Cluster Event. The Conference fee is DKK 500 (symbolic). We have room for 100 participants. First come, first served. (Speakers will receive a different link for free registration).
We encourage participants - researchers, universities, companies, and NGO’s to present a poster at the Conference. The theme could be: i) Why and how do you work with precision fermentation for food, ii) Which technology/services/knowledge do you provide, iii) Fields of interest for collaboration. Ensure your poster is self-sustaining. Please coordinate your poster with email@example.com. Deadline 20.12.2023 for poster registration.
The Conference is part of the “Network - precision fermentation of milk proteins”: The conference is organized by Aalborg University, Protein Frontiers and Food & Bio Cluster Denmark. The Conference is supported by GUDP and Innovationskraft.
GHG emission from the food system is immense, highly complex, and urgent to tackle. Thus, we need to collaborate across disciplines and interests to address the problem. The focus at the Conference is precision fermentation of milk proteins that can reduce GHG emission from dairy.
The objective of the conference is to enlighten potentials and barriers for precision fermentation of milk proteins. The Conference is focused on problem solving based on science and collaboration.
Aarhus Universitet (AU), MAPP- Center
Good Food Institute
Fermentation has emerged as the third pillar of alternative proteins. New applications are transforming the industry, improving the taste and texture of alternative protein products. This report covers 2020 developments in the competitive landscape, innovation opportunities, product and ingredient applications, investment trends, regulatory status, and more.
BCG / Blue Horizon
In just the past few years, alternative proteins have morphed from a niche product to a mainstream phenomenon. Plant-based meats are now a fixture at fastfood restaurants around the world, plant-based milk is a household staple, and you can taste meat grown from animal cells in restaurants in Singapore and Israel.
By 2030, the number of cows in the U.S. will have fallen by 50% and the cattle farming industry will be all but bankrupt. All other livestock industries will suffer a similar fate, while the knock-on effects for crop farmers and businesses throughout the value chain will be severe.
The world changed in March 2020. Almost overnight, the COVID-19 pandemic strained health care systems to the breaking point, put much of the global economy on an indefinite hiatus and radically reshaped societal norms and interactions. For businesses everywhere, these events are undermining established assumptions while catalyzing new models and approaches.
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