Monday the 12^th of December, stakeholders, scientists, and others with an interest advanced microbial food biotechnology are welcome to join this seminar about advanced food technology that Aarhus University and Food & Bio Cluster Denmark are hosting.  On this day, there will be a good opportunity to network, sharing know-how and hearing about different business products.

Microorganisms are e.g., a major contributor in food production and aid in preserving, in enzyme-and vitamin production and in improving the nutritional quality. The research of microorganisms and their optimal use of their potential is within the current focus in finding biotechnological solutions to solve global societal challenges.

Clarissa Schwab, Associate Professor and Head of Section Industrial Biotechnology at Aarhus University explains:

“For example, food fermentation by microorganisms is a millennia old biological approach to preserve food. It is thus a natural and sustainable way to for example, reduce food waste.”

She continues:

“There is a constant interest in further exploiting the potential of microbial activity in food production. Microbes are so diverse that there are many possibilities. Compounds produced by microbes during fermentation can replace chemicals, enhance food safety, improve the flavor or nutrient profile, and many have not been investigated yet. Microbes can be also utilized in biotechnological processes to produce food that is based on microbial biomass, or to form materials that can be used to environmentally friendly pack food products. We are really looking forward to the seminar, where we will hear about different business approaches.”

The program will include presentations from scientists and stakeholders that span from current research to industrial approaches and will cover innovative fermentation approaches as well as bioingredients produced by microorganisms.

The seminar is for free, but registration is necessary. Lunch and snacks will be provided.

You can download the program and register here