Precision Fermentation: From Fermenter to Fork

With the world population projected to reach 9 billion by 2050 there is a growing need for new sources of sustainable, tasty and nutritional foods. The global effects of climate change and increased frequency of extreme weather events are increasing the pressure on traditional agriculture to deliver sufficient food.

Precision fermentation offers a solution to this threat, coupling synthetic biology with fermentation technology to enable the production of healthy foods and ingredients in a way that is both scalable and sustainable. Animal-free dairy products, alternative sweeteners, vitamins, food colourings and flavourings are all being developed using precision fermentation approaches.

In this webinar we will discuss the concept of precision fermentation and how it is being applied to produce healthy food and ingredients in a way that is sustainable, non-seasonal, using no pesticides, minimal water and little arable land.