Alternative protein fermentations: the opportunities and challenges for sustainable food production
The world population is estimated to reach 10 billion in 2050 and the demand for protein-based diet is ever increasing. Protein production from traditional agriculture is unlikely to meet such needs and is putting pressure on the environment for precious natural resources such as land, water and energy. Single-cell protein is an attractive source of alternative proteins. With the success of commercial brands such as Quorn® and Meati we anticipate many others are likely to follow suit in the near future.
In this webinar, we will address the technical challenges in the bioprocessing of alternative protein via fermentation. The focus will be given to the selection of robust host organisms, the fermentation process development and optimisation, the protein isolation and formulation, and the scale-up and scale down. There will also be a live Q&A session following the presentation.