Infoday Food Proteins from Biotechnology

Programme

The registration will be open from 09.00h.

10:00

Welcome and Introduction

Prof. Dr. Lutz Fischer, University Hohenheim/D
10:10 “Food systems in transition"
Prof. em. Dr. Hannelore Daniel, formerly Technical University of Munich, Munich/D
10:40

“Alternative proteins: What are suitable expression systems?”

Dr. Patrick Lorenz, BRAIN Biotech AG, Zwingenberg/D
11:10 Coffee break

Session: Protein from Precision Fermentation

Chair: Dr. Thomas Kiy, Lonza AG, Basel/CH

11:40

“From DNA to cheese – what it takes to get there”

Dr. Bastian Jöhnk, Formo Bio GmbH, Frankfurt/D
12:10

“Planet A Foods - sustainable solutions for food ingredients leveraging frontier technologies”

Kevin Schmitz, Planet A Foods GmbH, Planegg/D

 12:40  Lunch break wih Poster Session
 13:40 “Animal-free structure-forming protein polymers from yeast precision fermentation”
Dr. Marc Werten, Wageningen University and Research/NL
14:10

"Designing proteins to create a new wave of high-performing consumer products"

Ruben Von Krannichfeldt, Cambrium GmbH, Berlin/D

14:40 Coffee break

Session: Cultured Seafood and Single Cell Protein

Chair: Dr. Martin Gand, University Gießen/D

15:10

“BLUU Seafood - Cultivating fish cells for biomass production“

Ricco Heinze, BLUU GmbH, Lübeck/D
15:40

“The next generation of sustainable food ingredients: Mycelium production with Kynda plug & play fermentation”

PD Dr. Jörg Bormann, Kynda Biotech GmbH, Jelmsdorf/D
16:10

Closing Remarks

Prof. Dr. Lutz Fischer, University Hohenheim/D

DOWNLOAD THE PROGRAMME with posters AS PDF

Please find in the following an overview of posters contributions.  

Programme as of 23. November 2023.

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