Precision Fermentation and Introduction to Other Fermentation Methods

This session introduces precision fermentation as a powerful tool for producing specific proteins, fats, and functional ingredients. Participants will learn how microbes can be programmed to express compounds traditionally derived from animals—like whey, casein, or heme—and the advantages this approach offers in terms of scalability, purity, and sustainability. The session will also touch on traditional and biomass fermentation, offering a holistic view of how fermentation technologies contribute to the alt-protein ecosystem. Regulatory trends, formulation considerations, and recent innovations will be highlighted, providing attendees with a solid understanding of fermentation’s growing role in future food development.