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Procelys - Yeast Extract, Fermentation & Biothechologies - Lesaffre
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Join us on  Tuesday, 28 September  for the second edition of our virtual event,

You’ll hear from three industry experts about market trends and opportunities for recombinant protein productions in the food industry.

 

The program will include:

An introduction to recombinant protein expression

A case study on using synthetic biology for food ingredients productions at commercial scale

A demonstration of how Procelys’ NuCel® products enhance cell growth and protein yield in fermentation.

Three talks of 20-25 minutes each will be livestreamed on Tuesday, 28 September between 9:30 AM and 11:30 AM CET.

the context

With increasing consumer demand for sustainable food products such as vegetarian and vegan meat replacements,
the alternative food market is expected to reach $24 billion by 2028. This growth is possible thanks to the rapidly advancing field of synthetic biology
which allows for the design of recombinant proteins that can be used for example in the production of flavoring and coloring of alternative food products.

To keep up with the expanding market, food producers will need to stay up to date on how recombinant protein production with synthetic biology methods can be used to develop fermentations for food industry applications. Crucially, these microorganisms need nitrogen sources such as yeast-based nutrients to promote fermentation process.

By connecting with fermentation and yeast-based nutrients experts, food producers can optimize the production of recombinant proteins in industrial fermentation.

Program of the event

During this half-day, virtual live event, hear from industry leaders
from The Good Food Institute, Ginkgo Bioworks and Procelys by Lesaffre.

You will come away with a better understanding of the use of synthetic biology for new food applications and learn how
you can use yeast-based nutrients for recombinant protein production within growing animal alternatives food market.

9:35 AM CET

Fermentation: An Enabling Technology For The Alternative Protein Industry

Dr. David Welch

Synthesis Capital, The Good Food Institute, CSO (Synthesis Capital), Senior Advisor (The Good Food Institute)

Global demand for meat is expected to rise by nearly 70% in the next 30 years yet even the most efficient meat production methods – those that involve intensive, industrialized systems – will be unable to meet this demand. Developing sustainable alternatives to industrialized animal meat, egg, and dairy production that meet consumer expectations for taste and price is the most promising solution for satisfying protein demand in the coming decades.

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Global demand for meat is expected to rise by nearly 70% in the next 30 years yet even the most efficient meat production methods – those that involve intensive, industrialized systems – will be unable to meet this demand. Developing sustainable alternatives to industrialized animal meat, egg, and dairy production that meet consumer expectations for taste and price is the most promising solution for satisfying protein demand in the coming decades.

The use of fermentation – either to produce protein biomass or specific animal proteins, fats, and other ingredients – has emerged as a key enabling technology for this protein transition. This talk will explore the current state of the meat, egg, and dairy analogue industry, its role in the global protein transition, and how fermentation is being used to create delicious, scalable, sustainable, and cost-effective products. We will discuss current consumer and market trends, the technical challenges of creating true biomimics of animal products, and opportunities for technological innovation.

About David:

David is Chief Scientific Officer and Co-Founder at Synthesis Capital, a new investment manager created to transform our food system through food technology. At Synthesis, David combines his background in plant biology, cell therapy, and alternative protein technology to identify exceptional technology-focused start-ups, lead on all scientific and technical due diligence processes, and support Synthesis portfolio companies with their technical and scale-up challenges.

Prior to joining Synthesis Capital, David was Director of Science and Technology at The Good Food Institute where he helped start-ups, investors, corporations, and universities accelerate the development, scale-up, and commercialization of alternative protein technology. He continues to support GFI as a Senior Advisor. David previously served in roles of increasing responsibility within the life science industry at Thermo Fisher Scientific, Qiagen, Meso Scale Discovery, and 3M Healthcare. David earned a B.Sc. in biology from the University of California at Berkeley and a Ph.D. in plant developmental cell biology from Utrecht University.

Dr-punita-manga

10:00 AM CET

Ginkgo Bioworks & The Future of Food

Dr. Punita Manga

Ginkgo Bioworks, Senior Fermentation Engineer

To feed a rapidly growing population on a warming planet, society needs to develop innovative new technologies to grow and distribute food. The cattle industry, which includes both beef and dairy products, represents a $1 trillion global market opportunity and contributes to 9% of global greenhouse gas emissions.

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> Reduce

To feed a rapidly growing population on a warming planet, society needs to develop innovative new technologies to grow and distribute food. The cattle industry, which includes both beef and dairy products, represents a $1 trillion global market opportunity and contributes to 9% of global greenhouse gas emissions.
At Ginkgo, we are working towards a future where genetic engineering can help make foods that are sustainable, healthier, delicious, and accessible to everyone.
This presentation will take you through how Ginkgo contributes to this goal and how its collaboration with Motif FoodWorks could change the future of food.

About Punita:

Punita is a Senior Fermentation Engineer I at Ginkgo Bioworks in Boston, MA. Working with a myriad of organisms (bacteria, yeast & filamentous fungi) at Ginkgo she designs, plans, and executes fermentations for engineered microbes to enhance their production capacity while being applicable at industrial scales. These microbes are designed to produce a variety of products ranging from food to materials to therapeutics and more.
She holds a Ph.D. in Life Sciences from University of Tennessee, Knoxville with the department of Genome Science & Technology. Her specialization and research expertise are in Microbiology, Microbial Physiology and Fermentation.

Shawn-Nelson

10:35 AM CET

Optimization of Recombinant Protein Expression In Saccharomyces Cerevisiae With NuCel® Yeast-Based Nutrients For Food Applications

Dr. Shawn Nelson

Procelys, NAM Technical Service Manager

Yeast-Based Nutrients (YBN), which include extracts and peptones, are common ingredients in industrial media formulations for fermentation. The NuCel® yeast-based nutrients are specifically designed for the food industry and they provide a natural source of proteins, peptides, free amino acids, nucleotides, vitamins, microelements and various growth factors for a variety of microorganisms.

> Read more

> Reduce

Yeast-Based Nutrients (YBN), which include extracts and peptones, are common ingredients in industrial media formulations for fermentation. The NuCel® yeast-based nutrients are specifically designed for the food industry and they provide a natural source of proteins, peptides, free amino acids, nucleotides, vitamins, microelements and various growth factors for a variety of microorganisms.

In response to the rapid expansion of the alternative protein market, Procelys Applications Labs have developed a new approach to investigate YBN influence on recombinant protein production in engineered strains of Saccharomyces cerevisiae. The correct selection and combination of yeast-based nutrients is critical to obtaining the optimal media formulation for high yielding recombinant protein production throughout the manufacturing process. In this presentation, you will discover how Procelys can help optimize your favorite (recombinant) protein expression with our YBN products and Lab services.

About Shawn:

Shawn provides Procelys customers with technical expertise by working with our global science, technology & innovation team, application labs, business managers, product managers, and other internal stakeholders. He leads our innovation initiatives in North America by developing scientific collaborations with various international institutes, universities, and other strategic partners.
Shawn represents Procelys at scientific conferences, symposiums, and tradeshows with technical communications presenting on yeast-based nutrient product performance. His expertise in fermentation has contributed to advances in strain engineering, bioprocess development and optimization, product improvement, and publications. In addition, Shawn has taught as an Adjunct Professor at UW Madison in the school of Biological Systems Engineering. Shawn holds a Ph.D. in Microbiology from UW-Milwaukee.