Join us for a deep dive into the future of fermentation-based proteins! (Event in English)
As part of our Ferm Eiwit project, The ProteInn Club is hosting another ‘What’s Shaking in Protein Research’ on 📢June 12, 2025. This event is fully dedicated to fermentation-based protein production, showcasing the latest developments with industrial applicability. Indeed, abstract can be send in. The program will be compiled from the latest top-level research. We invite researchers, innovators, and industry experts to present their work and explore advancements across the entire value chain, from feedstock to fermentation to end-product formulation.
Participation is free, registration required
✍Secure your spot now! Register here.
Registration is free, but to ensure an efficient event, a €25 no-show fee applies. If you can’t attend, you can transfer your spot to a colleague or cancel 24 hours in advance. Please inform Julie.vanderstraeten@bbeu.org, in either case.
Present your research – Call for Abstracts
Submit your research and showcase your work to leading experts!
We are looking for research contributions that support the development of new value chains in fermentation-based proteins.
🔗Abstract submission Deadline: May 9, 2025. Remark: We moved the deadline from 1 May to 9 May. Download the abstract template, and send your abstract to foodpilot@ilvo.vlaanderen.be.
Topics of interest include:
- Innovative feedstocks & circular raw materials – Exploring novel and sustainable sources for fermentation-based protein production, including agricultural side streams, CO₂-based substrates, and unconventional biomass.
- Next-generation fermentation technologies – Advances in precision and biomass fermentation, novel microbial strains, process optimization, and scalability for industrial applications.
- Beyond production: formulation & functionality – Transforming fermentation-derived proteins into high-value applications for food, feed, and other industries.
- Quality, safety, and nutritional insights – Analytical methods to assess digestibility, nutritional value, and functional properties of fermentation-based proteins.
Event Program
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
14:30 – 15:30 Pitch Session 1: Low TRL and pilot scale research
15:30 – 16:00 Networking & Poster session
16:00 – 17:00 Pitch Session 2: Scale-up and higher TRL research
17:00 – 18:00 Networking reception
A more detailed agenda will follow once presentations and posters have been selected.
About The ProteInn Club
The ProteInn Club aims to facilitate and accelerate the development of the unique ecosystem focused on fermentation-based proteins. We connect key stakeholders, from raw material suppliers to technology developers, knowledge institutions, and end-users, to drive innovation and enable new value chains.
This event is part of our project ‘Ferm Eiwit’, dedicated to advancing fermentation-based protein research and industry adoption.
📢 Save the date – June 12, 2025
📍 Location: Ghent, UGent, Coupure links 653, Auditorium A1, campus-coupure-map.pdf
✍Register here.
🔗 Abstract submission by 9 May 2025, mail to foodpilot@ilvo.vlaanderen.be.
Let’s shape the future of proteins together!
Why Attend?
✔ Connect with key players across the entire protein value chain
✔ Gain insights into emerging trends and research breakthroughs
✔ Contribute to the transition towards a more sustainable and circular bio-economy
