WG 2 – Development and upscaling of production processes for microbial foods
This WG focuses on the development and upscaling of production processes for microbial foods. Since each microorganism has evolved in different environments, its growth requirements are different. This requires specialized solutions tailored to each organism regarding their optimal temperature, aeration, mixing, pH, nutrient concentration, etc. These tasks are very equipment-heavy and only a few institutions are specialised in this task. Additionally, biomass fermentation can differ substantially from more established precision fermentation because of preferred cell morphologies needed to create consistency (e.g., filamentations or flogging), resulting in new challenges for the process development (e.g., inhomogeneous mixing, clogging of tubing).
Main Tasks
T2.1 Identify challenges in process development and upscaling specific to biomass fermentation compared to precision fermentation.
T2.2 Prepare content for TS2 on Up scaling and downstream processing (DSP) of microbial food production processes in collaboration with WG3 and WG6.
T2.3 Coordinate collaboration with members of WG1 to develop production processes for novel microbial food strains.
T2.4 Create a catalogue of established solutions for biomass-fermentation-specific challenges.
Main Activities
A2.1 Organization and implementation of bi-annual WG meetings.
A2.2 Participate in teaching activities of TS2.
Leader
Mr Craig Johnston
craig.johnston@enough-food.com
Co-Leader
Prof John Morrissey
