Jeffrey Weiss reposted this
Will a large percentage of flavors, colors and sweeteners be made in bioreactors by 2050 or are the costs and challenges associated with precision fermentation technology such that it only makes sense to produce a handful of high-value ingredients in this fashion? Can you replicate the complexity of plant extracts or animal products with synthetic biology? Will using cell-free approaches to bio-manufacturing allow for metabolic transformations that are not possible in cellular microbial fermentation systems? How does the GMO factor impact the precision fermentation space? Is it sustainable to divert food crops such as corn to make carbon sources for all these microbes? Fermentation capacity – how are bottlenecks being addressed? We have an amazing line-up of speakers addressing these questions in the opening session of our free-to-attend virtual summit, Futureproofing the Food System (https://lnkd.in/g7mEAjpW) on Nov 15 including: Nusqe Spanton, founder and CEO at Provectus Algae; Joshua Britton, founder and CEO at Debut Biotech; Dr David Welch, CSO and co-founder at Synthesis Capital; Ricky Cassini, CEO and co-founder at michroma; and Dr Erin Marasco, global biology lead at Cargill To register for this session, click here (it's FREE!): https://lnkd.in/g_EbqQqB #precisionfermentation #foodtech #sustainableagriculture #naturalflavors #naturalsweeteners #naturalcolors #fermentation #cellfree #biomanufacturing #biosynthesis
