Protein Transition

It is very clear that a considerable portion of our protein is consumed through products from animal origin. This consumption is one of the key factors causing current routes for food production to be insufficiently efficient to feed the growing, and more affluent world population.

Meat production is inefficient with respect to the use of land, water and raw materials and it has serious impact on the environment. With a growing world population and a global rise in demand for meat, we need to make a transition to high quality protein-rich alternative food sources, while simultaneously considering human health and environmental sustainability.

There are several routes to follow, but this conference will focus on the two major alternatives, looking at the short and the long term:

  • Plant based proteins
  • Cell based Meat

The conference focuses on cutting edge research on one hand and on commercial initiatives on the other hand in its different forms and gathers experts from academia and industry to show their latest results and showcase their products and services.

The following topics will be covered during the conference:

  • R&D on supporting technologies like Biofabrication, 3D Printing, 3D Bioprinting etc.
  • R&D on cell structure, taste, texture, flavor, color, nutritional value, muscle structure etc.
  • Life Cycle Analysis (LCA)
  • Impact on agriculture industry
  • Social impacts cultured food (consumer adoption, society, economy)
  • Patent / Legal and Regulatory issues
  • Investment opportunities

Have a look at the conference program.

The conference is an initiative of Jakajima.