Alternative Protein
Event Opens (Online): 14th November
Day 1: 21st November (UTC+0 / GMT / CET-1)
Day 2: 28th November (UTC+0 / GMT / CET-1)
Stage 1: Innovations in Production, Manufacturing, and Scaling
Stage 2: Innovations in Ingredients, Inputs, and Formulation
Day 1 Sessions - 21st November
09:00 - A route to alternative protein development
Derek Stewart, Co-Director, National Alternative Protein Innovation Centre (NAPIC)
09:25 - Navigating the alternative protein scale up journey: From strain development to demonstration scale
Jonathan Rand, Team Leader – Food & Feed, Centre for Process Innovation (CPI)
09:50 - Scaling Cultivated Food Production in Hollow Fibre Membrane Bioreactors
Dr Maeve O’Neill, Head of Research and Technical Development, Cellular Agriculture
10:15 - Fit-for-purpose bioreactors shaping the future of biomanufacturing
Andre Mindlin, VP Sales, n!Biomachines | a The Cultivated B company
11:00 - Engineering the Cellular Microenvironment - Reducing Cultivated Meat Costs and Improve Tissue Realism
Camille Linsley, Technical Sales Specialist, 3D Bio-Tissues
11:00 - Overcoming the Challenges of Animal-Free Growth Factor Production at Qkines
Dr Bruno Yasui Matsuyama, New Product Lead, Qkine
11:25 - Bridging the Gap Between Innovation and Industrial Application to Provide Scalable Solutions for Biotech
Dr Rakesh Nair, Business Development Manager, Bio Base Europe Pilot Plant
11:25 - Innovation in alt-protein: Who, What and Where
Camilla Kiørboe, Partner, Patent Attorney, and Laura Dixon, Associate, Patent Attorney, Potter Clarkson
11:50 - Novel Food Regulatory Heatmap – Global landscape and key considerations
Dr Diana Rueda, Global Regulatory Affairs Manager, Atova Regulatory Consulting
11:50 - Optimising plant proteins through texture and nutrition via collaborative R&D
Dr Sarah Gaunt, Founder and CEO, SPG Innovation
12:15 - Unlocking Scalability and Quality with Smart Solutions
Charlotte Hughes, Scientific Content Manager, Hamilton Company
12:15 - Fermentation: a flavor revolution for plant proteins
Dr Sirli Rosenvald, R&D Director, Food Science, TFTAK
12:45 - Redefining Plant-Based Innovation using Consumer Insights
Dr. Kelsey Kanyuck, Senior Science Manager, THIS
13:20 - Harnessing Scalable Technologies and Collaborative Ecosystems for Industrial Transformation
Stefania Stoccuto, Global Business Development Future Food, and Sam Wilkinson, Strategy Director CPG, Siemens
13:20 - Molecular Lego for Cultivated Meat: Engineering Affordability at Scale
Dr Daniel Peters, CEO, MarraBio
13:45 - Unlocking the Potential of Animal Pluripotent Stem Cells (PSCs) for Cultivated Meat Innovation
Dr Joe Mee, VP of Cell Innovation, Roslin Technologies
13:55 - Public and Policy Engagements with Cellular Agriculture Research and Development
Dr Atenchong Talleh Nkobou, Senior Lecturer in International Rural Development, Royal Agricultural University and CARMA Work Package 6 Lead, Cellular Agriculture Manufacturing Hub (CARMA)
14:10 - Harvesting the Power of Pulses
Anik Thaler, CEO, and Eleanor McSweeney, CCO (Chief Commercial Officer), Fabas Foods
14:20 - Fermentation 4.0 with Engineering Biology and the Role of the Bezos Centre in Accelerating the Alternative Protein Revolution
Rodrigo Ledesma-Amaro, Associate Professor and Director, Bezos Centre for Sustainable Protein
14:35 - A Unique Response to Market Demand
Dr Margaret Slupska, Chief Technology Officer (CTO), Adamo Foods
15:20 - Protein Production with Integrated Biofoundry Technologies and Scalable Workflows
Maria Savino, Global Segment Development Manager – Biomanufacturing, Beckman Coulter Life Sciences
15:20 - How to Secure Alt Protein Manufacturing
Cat Huyer, Senior Growth Manager, Synonym
15:45 - The Future of Cultivated Meat: Enabling Structured Products Through Collaboration
Simona Fehlmann, Co-founder & CEO, Sallea
15:45 - Quantifying Quality: Advancing Alternative Proteins Through Amino Acid Analytics
Lisa Mansell, Managing Director, and Sarah Hawker, Head of Amino Acid Analysis, Alta Bioscience
Day 2 Sessions - 28th November
09:00 - Development and delivery of a highly scalable, functional and nutritionally dense ingredient family aligned to market demands – function and taste without the nutritional or cost compromise
Andrew Spicer, Chief Technology Officer and Founder, Algenuity
09:25 - Harnessing Ultrasound to scale precision fermentation
Pierfrancesco Mazzolini, CEO, and Federico Ortenzi, CSO, Yeastime
09:50 - Cultivated Meat Farming
Ralf Becks, Co-Founder, RESPECTFarms
10:15 - Alternative Proteins: Production, Processing, and Digestion
Dr Ruixian Han, Protein Materials Scientist/Technologist, Plant (Adaptations), Biochemistry, and Food Quality Group, The James Hutton Institute, National Alternative Protein Innovation Centre (NAPIC)
11:00 - Roundtable Discussion
Derek Stewart, Co-Director, National Alternative Protein Innovation Centre (NAPIC)
Trisha Toop, Chief Technology Officer (CTO), UPP
Julia Martin, Senior Consultant, 3Keel
Yash Mishra, CEO and Co-Founder, Cellcraft
