Welcome & Introduction - Charlotte Neher (Bridge2Food) & Professor Dimitris Charalampopoulos (Microbial Food Hub & Bezos Centre)
A Systems-Level Overview of Alternative Protein Technologies - Rohan Shirwaiker (Bezos Centre & NC State)
Microbial Foods: Fermentation Challenges and Opportunities - Professor Dimitris Charalampopoulos (Microbial Food Hub & Bezos Centre)
Fermenting within the Planetary Boundaries: Microbial and Fungal Foods Frontiers - Dr. Tiffany Mak (BRIGHT, DTU)
Hybrid Alternative Protein including Plant Protein Blend - Dr. Parag Acharya (Natural Resources Institute - Greenwich University & Bezos Centre)
Flavour Challenges & Solutions in Plant-Based Foods - Dr. Dimitris Balagiannis (University of Reading)
New Cell Culture Media Ingredients: from Plant Extracts, to Enable Cultivated Meat at Cost and Scale - Dr. Natalie Rubio (Tufts University)
Bioprocess Intensification Strategies for Cultivated Meat Production - Dr. Petra Hanga (UCL Biochemical Engineering)