On June 12th more than 100 engaged industrials, scientists and other innovators attended the What’s Shaking in protein research event. Inspired by 2 keynotes, 10 pitch presentations, and 6 insightful posters, lots of questions were discussed and connections were made.
From microbial stress responses to solubility issue and functionality matters, and from valorizing side streams to gaining consumer trust. The challenges ahead are clear, but so is the drive to tackle them!
Curious to learn more? Reach out for the handouts or get in touch with the experts at The ProteInn Club
Full program presented
13:00 – 13:30 Welcome with a cup of coffee
13:30 – 14:30 Introduction and Inspiring Keynotes: Insights from research in microbial protein production for food feed and fine chemicals
Francis Meerburg (UGent, Project acquisition and platform manager): “Ferm Eiwit: Mapping and visualizing novel value chains”
Mark Bisschops (WUR, Assistant Professor Microbial Biotechnology & Precision Fermentation): “From stress to product, uncoupling Precision Fermentation”
Stephan van Sint Fiet (Vivici, CEO): “Innovating across the value chain to make dairy proteins from fermentation a commercial reality”
14:30 – 15:30 Pitch Session 1: Low TRL and pilot scale research
Elodie Vlaeminck (Bio Base Europe Pilot Plant): “Turning Steel-Mill Off-Gas into Single-Cell Protein: A Techno-Economic Assessment of a Coupled Fermentation Approach”
Simon Van De Walle (ILVO): “Steering Chlorella vulgaris protein quality and techno-functional properties using different processing approaches”
Eline Van Heirzeele (KU Leuven): “Optimisation of mycoprotein production based on plant-derived agrifood by-products”
Tibo De Coninck (UGent): “The Achilles’ heel of Protein Biochemistry – Insolubility of Recombinant Proteins”
Siegfried Vlaeminck (UAntwerpen): “Bacterial biomass fermentation: Some research updates for food applications”
15:30 – 16:00 Networking & Poster session
Melda Marangoz & Yana Vanbaelen (UCLL): “FermiPro – Developing alternative proteins from agri-food side streams”
Koen Gistelinck (UGent): “Functional Characterization of a Plant Glycosyl Hydrolase via Heterologous Expression”
Niek D’Hondt (Avecom): “ProMic from apple pomace”
Lau Kai Kiat (Cx Bio): “Designing Gravity-Ready Bioreactors: CFD-Coupled Modeling of Methanol Fermentation for Sustainable Protein Production”
Francis Meerburg (UGent – The ProteInn Club): “Ferm Eiwit value chain tool”
Madiha Nazir (Calidris Bio): “From Lab to Lunchbox: What Does It Take to Make it Real?“
16:00 – 17:00 Pitch Session 2: Scale-up and higher TRL research
Myrsini Sakarika (UGent): “Selected feedstocks, microorganisms, and technologies for more sustainable, nutritional food with (techno)-functional properties”
Thomas Van Hecke (UGent): “Mycoprotein in hybrid meat products: Gut health implications explored via in vitro digestion and rat models”
Veerle Rijckaert (Alice down the rabbit hole BV): “Empowering trust, unleashing biotech”
Sofie Van Nerom (ILVO): “Valorisation of residual microalgal biomass in poultry feed”
Sjanien Groenenboom (Vivici): “Solving the Dryness and Off-Flavors in Plant-Based Protein Bars with Vivitein™ BLG”
On June 12th more than 100 engaged industrials, scientists and other innovators attended the What’s Shaking in protein research event. Inspired by 2 keynotes, 10 pitch presentations, and 6 insightful posters, lots of questions were discussed and connections were made.
From microbial stress responses to solubility issue and functionality matters, and from valorizing side streams to gaining consumer trust. The challenges ahead are clear, but so is the drive to tackle them!
Curious to learn more? Reach out for the handouts or get in touch with the experts at The ProteInn Club
Full program presented
13:00 – 13:30 Welcome with a cup of coffee
13:30 – 14:30 Introduction and Inspiring Keynotes: Insights from research in microbial protein production for food feed and fine chemicals
Francis Meerburg (UGent, Project acquisition and platform manager): “Ferm Eiwit: Mapping and visualizing novel value chains”
Mark Bisschops (WUR, Assistant Professor Microbial Biotechnology & Precision Fermentation): “From stress to product, uncoupling Precision Fermentation”
Stephan van Sint Fiet (Vivici, CEO): “Innovating across the value chain to make dairy proteins from fermentation a commercial reality”
14:30 – 15:30 Pitch Session 1: Low TRL and pilot scale research
Elodie Vlaeminck (Bio Base Europe Pilot Plant): “Turning Steel-Mill Off-Gas into Single-Cell Protein: A Techno-Economic Assessment of a Coupled Fermentation Approach”
Simon Van De Walle (ILVO): “Steering Chlorella vulgaris protein quality and techno-functional properties using different processing approaches”
Eline Van Heirzeele (KU Leuven): “Optimisation of mycoprotein production based on plant-derived agrifood by-products”
Tibo De Coninck (UGent): “The Achilles’ heel of Protein Biochemistry – Insolubility of Recombinant Proteins”
Siegfried Vlaeminck (UAntwerpen): “Bacterial biomass fermentation: Some research updates for food applications”
15:30 – 16:00 Networking & Poster session
Melda Marangoz & Yana Vanbaelen (UCLL): “FermiPro – Developing alternative proteins from agri-food side streams”
Koen Gistelinck (UGent): “Functional Characterization of a Plant Glycosyl Hydrolase via Heterologous Expression”
Niek D’Hondt (Avecom): “ProMic from apple pomace”
Lau Kai Kiat (Cx Bio): “Designing Gravity-Ready Bioreactors: CFD-Coupled Modeling of Methanol Fermentation for Sustainable Protein Production”
Francis Meerburg (UGent – The ProteInn Club): “Ferm Eiwit value chain tool”
Madiha Nazir (Calidris Bio): “From Lab to Lunchbox: What Does It Take to Make it Real?“
16:00 – 17:00 Pitch Session 2: Scale-up and higher TRL research
Myrsini Sakarika (UGent): “Selected feedstocks, microorganisms, and technologies for more sustainable, nutritional food with (techno)-functional properties”
Thomas Van Hecke (UGent): “Mycoprotein in hybrid meat products: Gut health implications explored via in vitro digestion and rat models”
Veerle Rijckaert (Alice down the rabbit hole BV): “Empowering trust, unleashing biotech”
Sofie Van Nerom (ILVO): “Valorisation of residual microalgal biomass in poultry feed”
Sjanien Groenenboom (Vivici): “Solving the Dryness and Off-Flavors in Plant-Based Protein Bars with Vivitein™ BLG”
17:00 – 18:00 Networking reception
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