The Next Frontier of Food: Precision Fermentation Innovations—ConnectEd Briefs
Event description
Precision fermentation is revolutionizing how we produce food ingredients, offering an increasingly sustainable and innovative approach to creating everything from alternative proteins to functionality. This session will explore the transformative potential of precision fermentation, highlighting its role in advancing flavor, nutrition, and sustainability. Attendees will discover how this technology is setting the stage for the future of food production and paving the way for new opportunities for innovation. Afterward, keep the conversation going at the Connect Hub from 2:15–3:15 p.m. during the ConnectEd DeBriefs Mixer—a networking opportunity to engage with our ConnectEd Briefs experts. Included with your Expo Pass.
Event location
Meet the speaker
Lucas Eastham
LEAD SCIENTIST, FERMENTATION, GFI
Lucas works with the SciTech team to analyze the technical landscape for proteins and ingredients derived from microbial fermentation. He identifies key challenges and articulates solutions to accelerate the industry. Before GFI, Lucas spent ten years at Algenol Biotech commercializing microbial-derived biofuels, biofertilizers, food ingredients, and cosmetic ingredients. His expertise ranges across the bioprocess commercialization spectrum—from strain development, cultivation process development (USP), and downstream process development (DSP) to commercialization and GMP operations. Lucas holds a BS in biology and anthropology from the University of Pittsburgh and an MS in environmental science and management from Duquesne University.
ConnectEd DeBriefs Mixer
Do not miss the ConnectEd DeBriefs Mixer at the Connect Hub from 2:15–3:15 p.m. for a chance to network with Lucas and other ConnectEd Brief experts. This is a great opportunity to continue the conversation and ask any further questions you may have.
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…
