The IFST South East Branch Annual Event, delivered in collaboration with the SCI Food Group, will explore precision fermentation, one of the most significant emerging technologies shaping the future of food production. As investment, research, and commercial activity in this area continue to grow, food scientists need a clear understanding of both the scientific principles and practical applications of precision fermentation.
The session will bring together experts from academia and industry to provide an accessible yet comprehensive overview of the field. Presentations will cover the science behind precision fermentation, including how microorganisms can be used to produce valuable food ingredients, followed by insights into ingredient functionality and performance in real food applications. The session will also examine industry perspectives, exploring opportunities, challenges, commercial adoption, and the future skills needed within the food sector.
Designed for food scientists, technologists, researchers, students, and professionals interested in emerging food technologies, the event will provide practical insights into how precision fermentation is moving from concept to commercial reality. The webinar will conclude with a panel discussion and audience Q&A, offering participants the opportunity to engage directly with leading experts and discuss the future role of precision fermentation in food innovation.
What participants will learn:
- The scientific principles underpinning precision fermentation and how microorganisms are used to produce food ingredients.
- Current and emerging applications of precision fermentation in the food sector, including proteins, fats, enzymes, and other functional ingredients.
- The functional performance of precision fermentation-derived ingredients in food products and key considerations for formulation and product development.
- The opportunities and challenges associated with commercial adoption, including scale-up, cost, supply chains, regulation, and consumer acceptance.
- Industry perspectives on future trends, innovation opportunities, and the skills that food scientists will need as the sector develops.
- Insights from leading experts from academia and industry brought together through the collaboration between the IFST South East Branch and SCI Food Group, providing a holistic overview of precision fermentation from concept to application.
Target audience:
- Food scientists and food technologists working in product development, ingredient innovation, manufacturing, quality, and research.
- Professionals interested in emerging food technologies, sustainable food systems, biotechnology, and alternative proteins.
- Academic researchers and educators seeking to understand current developments and future directions in precision fermentation.
- Undergraduate and postgraduate students studying food science, food technology, nutrition, biotechnology, and related disciplines.
- Early-career professionals looking to develop their knowledge of innovative ingredient technologies and future skills requirements within the food sector.
- IFST and SCI members, and anyone with an interest in how precision fermentation is transforming food ingredient production and product innovation.
As the IFST South East Branch Annual Event, delivered in collaboration with the SCI Food Group, the webinar will bring together participants from academia and industry and will be relevant to both those seeking an introduction to precision fermentation and those wishing to gain a broader understanding of its commercial applications and future impact on the food sector.
Price: IFST Members - Free, Non-members - £100
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Speakers:
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Dr James Mercer - Head of Manufacturing Technology, Clean Food Group |
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Dr Fatemeh Mirpoor - Postdoctoral Research Associate, University of Reading Dr Fatemeh Mirpoor is a postdoctoral researcher at the University of Reading, collaborating with the Bezos Centre for Sustainable Protein at Imperial College London. Her expertise is in alternative proteins and their functional properties, food chemistry, and food packaging. Her current research investigates how phosphorylation affects the functional properties of dairy proteins, addressing challenges in applying precision-fermented proteins to dairy product development.She was awarded a Marie Skłodowska-Curie Actions Postdoctoral Fellowship in February 2024. Presentation title: From Protein to Product: Functional Challenges of Precision-Fermented Dairy Proteins |
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Professor Dimitris Charalampopoulos - Professor of Food Biotechnology, University of Reading Dimitris Charalampopoulos is a Professor of Food Biotechnology at the Department of Food and Nutritional Sciences at the University of Reading. His research focuses on the utilisation of microbial fermentation to produce a range of food ingredients, including microbial biomass, proteins and natural pigments, and the upscaling of agri-food by-products. His research addresses fundamental aspects of food bioprocessing and the impact on food product quality, as well as scaling up challenges, and aims to lead to translation and wider impact. He has published >115 research articles and has secured external funding from various funding agencies including BBSRC, Innovate UK, Good Food Institute and EIT Food. He is a member of the Food Standards Agency Advisory Committee on Novel Foods and Processes (ACNFP), the UKRI-BBSRC Advanced Manufacturing and Clean Growth Strategy Advisory Panel, and the REF 2029 Assessment Sub-Panel 6 (Agriculture, Veterinary and Food Science), and also serves as a Senior Editor of the Food Chemistry journal. Presentation title: Precision fermentation: technological challenges and opportunities |
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Chair:
| Dr Kiu Sum - Lecturer in Dietetics and Human Nutrition, London Metropolitan University / Chair of IFST South East Branch |
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