WG 3 – Downstream processing and formulation development for microbial food products
This WG focuses on the downstream processing (DSP) and formulation development for microbial foods. The harvesting and processing (e.g., RNA removal) of biomass requires specialised equipment and needs to be adjusted for each microorganism and application because of different media compositions, cell sizes, and morphologies, and cell compositions. Additionally, this step has high energy requirements, which means that an optimization of this step can greatly impact the overall sustainability of the process. Formulation development refers to different preparation methods (e.g., freeze-drying, adding binding agents, e.g., starch), ingredient combinations, and cooking (e.g., microwaving, baking, frying, steaming). This step defines the final microbial food product and must be adjusted to the consumer’s needs and preferences, as it severely influences taste and consistency.
Main Tasks
T3.1 Identify challenges in the downstream processing (DSP) of biomass fermentation compared to precision fermentation.
T3.2 Identify customer needs and market opportunities for microbial foods that can be addressed by formulation development by conducting surveys and meta-analysis of existing surveys.
T3.3 Prepare content for TS2 on Up scaling and downstream processing (DSP) of microbial food production processes in collaboration with WG2 and WG6.
T3.4 Coordinate collaboration with members of WG2 for downstream processing (DSP) and formulation development for novel microbial foods.
T3.5 Prepare content for TS3 on Formulation development and food chemistry for microbial foods in collaboration with WG3 and WG6.
Main Activities
A3.1 Organization and implementation of bi-annual WG meetings.
A3.2 Participate in teaching activities of TS2. A3.2 Participate in teaching activities of TS3.
Leader
Dr Mustafa Turker
Co-Leader
Dr Katarzyna Polanowska
