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DTSTART;TZID=America/New_York:20231012T140000
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SUMMARY:An Introduction to Precision Fermentation: Application and Challenges
DESCRIPTION:An Introduction to Precision Fermentation: Application and ChallengesPast\n\n\n\n\nThe SOT Biotechnology and Food Safety Specialty Sections 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. \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nWebinar description\n\n\n\nPrecision 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. \n\n\n\nTopics: \n\n\n\n\nIntroduction to the Science and Techno-Economic Challenges\n\n\n\nRegulatory and Safety Challenges\n\n\n\nSustainability Outlook and Challenges\n\n\n\n\n\n\nMeet the speaker\n\n\n\n\n\n\n\n\n\nAdam Leman\, Ph.D.\n\n\n\nLEAD SCIENTIST\, FERMENTATIONGFI \n\n\n\nAdam 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. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n									\n		\n			\n								\n							\n													October 13\, 2026\n											McNamara Alumni Center\n																	\n				\n				\n					Bridge2Food North America\n				\n				\n							\n				Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation… \n\n			\n								\n										\n								\n		\n									\n		\n			\n								\n							\n													October 13\, 2026\n											FAO Headquarters\n																	\n				\n				\n					World Food Forum 2026: Protein diversification for the Global South\n				\n				\n							\n				How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos…
URL:https://gfi.org/event/an-introduction-to-precision-fermentation-application-and-challenges/
CATEGORIES:External virtual event
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LOCATION:https://gfi.org/event/an-introduction-to-precision-fermentation-application-and-challenges/
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DTSTART;TZID=America/New_York:20231024T120000
DTEND;TZID=America/New_York:20231024T133000
DTSTAMP:20231020T164104Z
CREATED:20231020T164100Z
LAST-MODIFIED:20231020T164104Z
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SUMMARY:Cultivated Meat: Understanding the Science and Future Applications
DESCRIPTION:Cultivated Meat: Understanding the Science and Future ApplicationsPast\n\n\n\n\nJoin us for this webinar hosted by the Research Chef’s Association where we will cover cultivated meat technology and describe how it’s made. \n\n\n\n	Share this page on Facebook\n	\n	Share on Facebook\n\n\n	Share this page on Twitter\n	\n	Share on X\n\n\n	Share this page on LinkedIn\n	\n	Share on LinkedIn\n\n\n\n\n\n\n\n\n\n\n\n \n\n\n\n\nRegister\n\n\n\n	\n\n\n\n\n\nWebinar description\n\n\n\nThis webinar will cover cultivated meat technology and describe how it’s made. We will discuss the key technology-specific areas of the value chain that are critical for cultivated meat development\, walk through studies examining the costs and environmental impacts of cultivated meat\, touch on the regulation and food safety considerations\, and end with a glimpse into the future of the industry in the coming years and how your members can help shape the industry. During this webinar\, Dr. Claire Bomkamp\, GFI’s Cultivated Meat and Seafood Scientist\, and Marika Azoff\, GFI’s Corporate Engagement Lead\, will dive into the following topics: \n\n\n\n\nIntroduction to The Good Food Institute (GFI)\n\n\n\nWhat is cultivated meat\, and how is it made?\n\n\n\nThe technology value chain for cultivated meat production: cell lines\, cell culture media\, bioprocess design\, and scaffolds.\n\n\n\nThe environmental impacts of cultivated meat\n\n\n\nThe costs of cultivated meat production\n\n\n\nRegulation and food safety of cultivated meat\n\n\n\nThe commercial landscape; who is developing these products?\n\n\n\nThe future of the cultivated meat industry and the roles that chefs and food companies can play in the sector\n\n\n\nQ&A\n\n\n\n\n\n\nMeet the speakers\n\n\n\n\n\n\n\n\n\nMarika Azoff\n\n\n\nCORPORATE ENGAGEMENT LEAD – RETAIL AND FOOD SERVICE\, THE GOOD FOOD INSTITUTE \n\n\n\nMarika works with companies involved in food sales and distribution to increase their sales of and commitment to alternative proteins. Marika first joined GFI with a focus on alternative seafood. Through building relationships with the private sector\, she worked to accelerate the development of alternative seafood globally. Marika earned a BA in Animal Conservation from the University of Rochester and spent the last decade focused on animal conservation and strategic partnerships. \n\n\n\n\n\n\n\n\n\n\n\nClaire Bomkamp\, Ph.D.\n\n\n\nLEAD SCIENTIST\, CULTIVATED MEAT & SEAFOOD\, THE GOOD FOOD INSTITUTE \n\n\n\nClaire serves as Lead Scientist\, Cultivated Meat & Seafood and is a member of GFI’s Sustainable Seafood Initiative. She focuses on analyzing the technical landscape of the cultivated seafood industry\, identifying bottlenecks\, and engaging researchers in order to move cultivated seafood technology forward. She holds a PhD in neuroscience from the University of British Columbia and a bachelors in behavioral neuroscience from Western Washington University. Her academic research used both cell culture and computational techniques to understand molecular mechanisms of neuronal connectivity and function\, and she has also been heavily involved in youth science outreach programs. \n\n\n\n\n\n\n\n\nUpcoming events\n\n\n\nView all events\n\n\n\n\n	\n															\n								\n		\n									\n		\n			\n								\n							\n													October 13\, 2026\n											McNamara Alumni Center\n																	\n				\n				\n					Bridge2Food North America\n				\n				\n							\n				Join GFI at Bridge2Food North America\, where food industry leaders will gather to explore the latest developments in ingredient innovation… \n\n			\n								\n										\n								\n		\n									\n		\n			\n								\n							\n													October 13\, 2026\n											FAO Headquarters\n																	\n				\n				\n					World Food Forum 2026: Protein diversification for the Global South\n				\n				\n							\n				How can protein diversification strengthen food systems across the Global South? At the World Food Forum\, GFI and the Bezos…
URL:https://gfi.org/event/cultivated-meat-understanding-the-science-and-future-applications/
CATEGORIES:External virtual event
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LOCATION:https://gfi.org/event/cultivated-meat-understanding-the-science-and-future-applications/
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