Microbial proteins: Overview and best practices
Event description
Join Protein Directory and Bright Green Partners for a 90-minute webinar dedicated to helping companies succeed in the fermentation market.
Topics include:
- How is fermentation used in the food industry? What does it look like in practice?
- How to extract/utilize the microbial biomass/protein resulting from fermentation?
- What are major and upcoming microorganisms to consider in novel food production?
- What are the pros and cons of these different microorganisms?
- Which AgriFood side streams could serve as a substrate for fermentation processes?
- How to use the fermentation of side streams to produce microbial proteins?
- What other high-value products will be provided by microbial biomass besides protein?
- How to scale up fermentation technologies?
- What will the microbial biomass/protein production sector look like in the future?
Audience
Join 200+ food corporations, startups and topic experts to discuss the potential of fermentation for food. Stakeholder audiences include:
- CEO and CTO of business units or startups.
- R&D teams.
- Commercial & Strategy leaders.
Format
A series of quick 20-minutes topic-specific talks on fermentation trends and best practices followed by a panel discussion with an interactive Q&A.
Speakers
- Thomas Nagy, COO of 21st Bio
- Jereon Hugenholtz, Fermentation Expert
- Géza Molnár, Founder of Protein Directory
Upcoming events
View all events
Building Your Alt Protein Career: Shaping the Future of Food as a Plant Protein Scientist
Explore the path from food science to product innovation in this conversation on building a purpose-driven career in alternative proteins.
2026 Tufts Future Food Innovation Day
Join GFI President Bruce Friedrich at Tufts University’s 2026 Future Food Innovation Day, where he’ll participate in a morning fireside chat with Tufts professor and cell ag pioneer Dr. David…
The Science of Alt Protein: Microbial astaxanthin production and extraction strategy considerations
Learn how Professor Chatzifragkou is using microbial fermentation to turn rapeseed meal, an agricultural waste, into a useful, naturally sourced product.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on January 13th at 11:30 am ET.
Fish & CHIPS: Collaborative Huddle for Ideation & Problem Solving
Calling all cultivated seafood researchers and innovators! Join us for our next collaborative huddle on January 13th at 10:30 pm ET.
Foods of the Future: Science and Engineering Approaches (Gordon Research Conference)
The focus of this conference is to bring the multi-disciplinary future food community under one roof with a singular focus: collaboratively advancing the science and engineering of safe and scalable…
