Shaping the future of food through biotechnology

Programme: 

10.00-10.10: Check in and Introduction, Mehdi Abdollahi, Chalmers
10.10-10.40: Next generation of food fermentation for health and sustainability, Dennis Sandris Nielsen, Copenhagen University
10.40-11.00: Precision fermentation for food ingredients; casein and collagen, Ivan Mijakovic, Chalmers
11.00-11.20: Future of fat for food industry via single cell fats, Verena Siewers, Chalmers 
11.20-11.40: Fermentation of plant material for novel alternative foods and biochemicals, Volkmar Passoth, Swedish University of Agriculture 
11.40-12.00: Biomass fermentation for sustainable food production, Cecilia Geijer, Chalmers 
12.00-12.20: Health benefits of plant-based fermented foods, Rikard Landberg, Chalmers

Registration: email to mia.gartner@chalmers.se 
It is possible to listen online if you mention it when you register.