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Webinar: Food without Fields

17/05/2018 17:00 - 17/05/2018 18:00 Webinar

Fermentor

​Cellular agriculture for sustainable food production

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What if food could be produced without fields? What if milk and egg proteins could be made without animals? What if fresh and nutritious fruits and berries could be grown at anytime and anywhere, even on your kitchen counter? What if biotechnology, cellular agriculture, could offer sustainable solutions for the future of food?

Climate change and growing population put immense pressure on food systems. At the same time traditional agriculture is a significant source of greenhouse gases and a threat to biodiversity. The food systems need radical innovations to decouple food and environment! This webinar describes that production of food in fully contained, vertical systems can be part of the sustainable breakthroughs in the food supply.

Cellular agriculture describes the use of single cell organisms or cell cultures for food production. Most attention has been in propagation of animal cells; cultured meat or clean meat. This webinar goes beyond that and describes utilization of cultured plant cells as fresh food, use of microbial organisms for single cell protein and cutting edge technologies enabling feasible large-scale production of functional animal proteins in heterologous expression systems, by fermentation.

Key learning objectives:

  1. Positioning of cellular agriculture in food system and regulatory framework
  2. What are the cutting edge tools for harnessing microbes for food production?
  3. What is the potential of cellular agriculture beyond the cultured meat?
  4. Learn the benefits of producing food through cellular agriculture.

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