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Event: Building a Sustainable Food System - The Role of Bioprocessing and Fermentation Technology

Event: Building a Sustainable Food System - The Role of Bioprocessing and Fermentation Technology

This event will take place on 8 November in Teagasc Food Research Centre, Moorepark, Fermoy, Co. Cork, and will present the latest technologies and applications in the field of bioprocessing and fermentation.

Food Innovation Gateways is part of the Teagasc Food Technology and Knowledge Transfer Strategy to support Irish food companies. The Gateways initiative promotes opportunities for the Irish food industry to engage with Teagasc research.

Bioprocessing is a key technology in the food sector and innovations in this field can contribute to improving the sustainability of the food production system, from the generation of high-value bio-based products from waste streams to the production of cell-based proteins as food ingredients.

The programme will include national and international experts, as well as representation from national agencies. It will provide an opportunity to hear from Teagasc experts in the field, as well as interactive demonstrations and tours of Teagasc’s new Bioprocess Innovation Suite.

Click here for more information and to book your place

Speakers

  • Trine Kastrup Dalsgaard, Aarhus University, Denmark  
  • Peter de Jong NIZO, Netherlands  
  • Thom Huppertz, Friesland Campina, Netherlands
  • Patrick Barrett, Department of Agriculture, Food and the Marine, Ireland

Followed by a panel discussion led by Siobhán Jordan, Head of Technology Transfer and Commercialisation, Teagasc.