Infoday Food Proteins from Biotechnology

30. November 2023
DECHEMA-Haus, Frankfurt am Main

We want to take a look at the presence and future of food and nutrition. Which food innovations are already available today, what can be expected in future? What is (still) utopia?

Representatives from science and industry will inform about the current state of food biotechnology and new developments. Start-ups and established food tech players present their vision of future nutrition and face critical scientific discussion.

The info day, organized by DECHEMA's food biotechnology division, will cover topics such as cultured meat production, precision fermentation and single cell protein as well as the underlying technologies. Traditional techniques such as fermentation using microorganisms and enzymatic processing to improve taste, digestibility and techno-functional properties of food proteins are still highly relevant and will also be the focus.

How will our diets and food production change in the future? What major transformations are already underway? What opportunities does this open up in terms of food security and a balanced, health-promoting diet while at the same time addressing climate change? Modern food biotechnology can be seen as an opportunity for a sustainable food production. This info day on Food Proteins from Biotechnology seeks to provide a platform that offers opportunities for discussion and exchange between science, industry and society.



 Target group: science, industry, stakeholders, interested/informed public

The infoday is certified as further education and training by ZFL (Zertifizierungsstelle für die Fortbildung von Lebensmittelchemiker) with 10 credits. Poster authors as well as co-authors also have the possibility to collect credits for their accepted contribution.  

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Bildquelle: freshidea


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