Summary & Highlights Experts Meeting Fermentation Process Improvement & Development of Novel Microbial Ingredients

The Fermentation Process Improvement & Development of Novel Microbial Ingredients experts meeting was held on Thursday May 6, 2021. The meeting hosts were Dr Derek Butler and Dr Radhika Bongoni from BaseClear. The meeting focused on how genomic technologies are being used to improve fermentation processes and develop new ingredients in the food and pharmaceutical industries. Each session was followed by a lively interactive panel discussion.

Session 1: Development of novel microbial ingredients

  • KEYNOTE: Omics-based approaches for antibiotic discovery in Streptomyces cell factories
    Prof. Dr. Gilles van Wezel: Scientific director / Professor of Molecular biotechnology, Leiden University
  • Strain adaptation for Whey permeate Fermentation
    Dr. Parikshit Sawdekar: Fermentation Scientist, Glanbia
  • Clean label optimisation of plant-based products by application of fermentation technology
    Dr. Martijn Bekker: Project Leader, Wageningen University

Session 2: New technologies for process measurements

  • Crowd control of a zillion cells
    Dr. Ineke van Boeijen: Managing Senior Scientist Bioprocess Optimization, DSM
  • Genomics technologies for fermentation applications
    Dr. Adalberto Costessi: Product Manager Genomics & Regulatory Affairs, BaseClear
  • Genomics in beverages: The good, the bad and the brew
    Dr. Tadhg O’Sullivan: Lead Scientist Microbiology, Heineken

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