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.
