Webinar description

Precision fermentation is a rapidly emerging technology that promises to revolutionize various industries, from food and beverages to pharmaceuticals and biotechnology. This 90-minute session, hosted by The SOT Biotechnology and Food Safety Specialty Sections, will provide an in-depth exploration of the science behind precision fermentation, the techno-economic challenges faced by this innovative approach, and the regulatory and safety hurdles that must be navigated for its successful integration into the global market. Furthermore, the session will examine the sustainability outlook and potential challenges associated with implementing precision fermentation on a large scale.

Topics:

  • Introduction to the Science and Techno-Economic Challenges
  • Regulatory and Safety Challenges
  • Sustainability Outlook and Challenges

Meet the speaker

Adam leman, ph. D.

Adam Leman, Ph.D.

LEAD SCIENTIST, FERMENTATION
GFI

Adam is a Lead Scientist, Fermentation at GFI and is focused on the development of biomass fermentation and precision fermentation biotechnology for food protein. He earned a B.S. in Molecular Genetics from the University of Rochester and a Ph.D. from Drexel University College of Medicine in Molecular Biology. Adam’s postdoctoral studies concentrated on fungal genetics and systems biology. During his time in biotech, Adam implemented gene expression analyses in microbial, agtech, and human health studies to better characterize these systems and offer a deeper understanding for strain development and process improvement.

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