Drop-in meeting: Cellular food Tuesday November 2nd from 15.00-16.00
Associate professor Jette Feveile Young will introduce the concepts behind production of food based on a cultured cell-mass including cultured products and precision fermentation; cultured meat/fish/milk where cells are isolated from the animal and cultured to make up/secrete the desired product and the precision-fermentation method using microorganisms like yeast and bacteria to produce specific proteins for eggwhite-like or milk-like product (or any other macromolecules of relevance in food production and engineering). These products can be grown in a fermentation process similar to that which has been used for many years in the food industry to produce enzymes such as the key ingredient to produce cheese: rennet.
The drop-meeting will take place Tuesday November 2nd from 15.00-16.00 in meeting room Plant, Agro Food Park 13. Please send a mail to email@example.com to sign-up. There is no fee.