Welcome to a seminar on Food Biotechnology for Sustainability and Health!
During the afternoon of 5th of May, we will highlight central questions, current research areas and future prospects in Food Biotechnology. The seminar is open both to those who work with questions connected to the subject and to those who are curious to learn more.
Come, listen, have coffee and discuss research ideas and collaborations with colleagues and new acquaintances!
The seminar is a joint arrangement between the Department of Life Sciences at Chalmers and RISE Initiative “Food of the future”
Overview
- Date:Starts 5 May 2023, 13:00Ends 5 May 2023, 17:10
- Location:Vasa A
- Language:English
- Last sign up date:2 May 2023
Signup closes 2 May 2023.
It will be possible to follow the seminar online.
If you cannot attend in person, please let us know when you register and we will send you a link a couple of days before the event.
Programme:
13:00-13:15 Welcome, and Introduction to Challenge-driven collaboration platforms at Chalmers and RISE. Moderators Rikard Landberg (Chalmers) and Jenny Veide Vilg (RISE)
13:15-13:40 Nesli Sözer VTT- Molecular Food Biotechnology for the Future
13:40-14:05 Christope Courtin- HealthFerm- Fermented Plant based foods for convenience and Health
Novel Food Ingredient Production:
14:10-14:30 Oliver Konzock (Chalmers) Genetic engineering of Yarrowia lipolytica for the sustainable production of food oils
14:30-14:50 Cecilia Geijer (Chalmers) Exploring and exploiting new yeasts as production hosts
14:50-15:20 Coffee break
Biotechnology for Nutrition and health:
15:20-15:40 Karin Bjerre (RISE) Fermentation - an old technology with new insights
15:40-16.00 Elise Nordin (Chalmers)- Fermented foods and Cardiometabolic Health
Biotechnology for side stream valorization:
16.00-16.20 Ingrid Undeland (Chalmers)- Biotechnologial routes to generatate new products from seafood side streams
16.20 – 16:40 Martina Bergentahl (RISE) From sidestreams to food and feed for increased sustainability
Food Biotech Innovation and Commercialization:
16:40 – 17.00 Paulo Teixeira (Mycorena). Fungi as the next-generation ingredient for the food industry
17.00-17.10 Rikard Landberg/Jenny Veide Vilg Closing remarks
Contact person
- Administrator, LIFE Operations Support, Life Sciences