The objective of the emerging cultured meat (CM) industry is to produce meat (muscle-, fat- and other cells) in a bioreactor i.e. outside of the body of an animal. Cultured meat, also called clean meat, in vitro meat, slaughter-free meat or cultivated meat, holds the promise to provide healthier, safer, contamination- and pathogen-free meat as well as to alleviate animal suffering. Furthermore, CM will lessen the burden on the natural environment associated with current animal agriculture methods. Lifecycle assessments predict positive impacts on greenhouse gas emissions, land- and water use.

Merck’s Innovation Field Cultured Meat aims to enable the production of CM by developing new products and technologies. We have strong expertise in areas relevant to CM, including cell line development, bioprocessing, bio-pharmaceutical manufacturing as well as advanced materials- and tissue engineering. The present focus is the development of animal component-free cell culture media. Merck does not plan to produce CM for the end consumer. The presentation will include questions about the challenges of up-scaling, but also environmental- and health-impact of CM production.

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Thermo Fisher Scientific will give a presentation on Food Safety from their perspective.

Mit der steigenden Weltbevölkerung wächst auch der Bedarf an tierischen Proteinen. Mit herkömmlichen Proteinerzeugnissen wie Rind und Schwein wird es in Zukunft jedoch nicht mehr möglich sein den tierischen Proteinbedarf der Welt zu decken, da die Viehhaltung enorme Mengen an Ressourcen wie Land & Trinkwasser benötigt. Es müssen also alternative Proteinquellen gefunden werden, die in der Lage sind, die vorhandenen Ressourcen so effektiv wie möglich zu nutzen. Insekten können grundsätzlich eine passende Alternative sein, da sie z.b. 100x weniger Fläche und 1200x mal weniger Trinkwasser benötigen, um die gleiche Menge Protein zu erzeugen wie bei der klassischen Viehhaltung.

Doch können Insekten auch in einem ausreichenden Maßstab produziert werden um eine Alternative zu sein?

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Fairment braut Kombucha und bringt lebendige Nahrungsmittel zurück in die Küchen.

Im Vortrag werden diverse Fermente vorgestellt und aus verschiedenen Blickwinkeln beleuchtet: Die einfache Herstellung selbst für zu Hause, Nachhaltigkeit, Geschmack und Gesundheitliche Vorteile.

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The global population is projected to be over 10 billion around the year 2050. The consumption of food during the last few decades has seen dramatic increase in many regions around the world. At this rate, we will run out of space to grow our foods if we continue to rely on conventional animal farming, agriculture, and even aquaculture. Global warming, deforestation, and lack of fresh water will make these conventional food production technologies more difficult and cost prohibitive. We need a new set of technologies to cope with the looming crisis.

Among the new technologies to grow food, cell-based (or cultured) meat, seafood, and even plants make up the set of technologies that received most of the funding recently. However, there is still a lot of R&D work for these technologies to be commercialized. Microbe fermentation, on the other hand, is more economical and available for immediate deployment. At Sophie’s Bionutrients, we grow micro-algae inside of bio-reactors. This process can be precisely controlled to produce protein in a matter of days. We will use local food waste, and limited amounts of water to produce micro-algae protein within metropolitan areas in many parts of the globe. In addition, we can generate whole-algae ingredients in a variety of food applications in plant based meat and functional food.

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Several food plants and spices are being marketed as "superfoods". Often health claims are published implying that these food items are especially good for your health. Is there any evidence that superfoods contain pharmacologically active substances?
In this talk, data are provided that several food plants contain vitamins but also secondary metabolites, such as polyphenols, saponins or terpenoids. These compounds are known in pharmacology and several of them have anti-inflammatory, antimicrobial or antioxidative properties. Thus, given in the correct dose, some superfoods could indeed exhibit useful pharmacological properties.

Bis zum 26. September 2021 ist in Dresden eine Sonderausstellung zu sehen, die verschiedene Ansätze zu einer Umgestaltung des Ernährungssystems diskutiert und verdeutlicht, wie globale Ökologie und individuelle Ernährung zusammenhängen. Was können wir selbst durch unser Einkaufsverhalten bewirken? Welche Möglichkeiten bieten wissenschaftliche Innovationen und Kurswechsel der Politik? Welche Konsequenzen könnten Veränderungen von Produktion, Handel und Konsum der Lebensmittel für unsere Esskulturen haben, für unser Verständnis von Natur, Gemeinschaft und Genuss? Der Vortrag bietet einen Einblick in die Konzeption und Umsetzung der interdisziplinären Ausstellung, die aktuelle Projekte aus Forschung, Wirtschaft und Gesellschaft, ausgewählte historische Rückblicke und Perspektiven der zeitgenössischen Kunst thematisiert.

Human nutrition depends either directly or indirectly on crop plants. They provide the energy for our bodies in form of calories together with a large number of essential metabolites that our cells cannot synthesize themselves. The crop plants that provide our food today were selected thousands of years ago and underwent dramatic changes in some cases. The concomitant enormous increases in yield form the basis for the strong increase in human population. Worldwide crop yields need to increase by 1-2 % each year to feed the world. How this can be archieved in a sustainable way against climate change and loss of arable land by erosion and urbanisation is the major challenge for the future of crop plants. The contributions of established agrobiotechnology will be reviewed in this presentation. The potential of convential breeding in combination with molecular biotechnology in the generation of current and future crop plants will be discussed with respect to the challenges ahead.

How and why do technologically driven disruptions happen, especially disruptions of animal agriculture? The implications of these disruptions and the choices we need to make as businesses, investors, consumers and policymakers will be discussed.

Der Vortrag stellt das Forschungsprojekt „Food Fictions“ vor, das vom Projekt des Center for Responsible Research and Innovation am Fraunhofer IAO initiiert und im Rahmen des „Wissenschaftsjahres Bioökonomie 2020-21“ gefördert wurde.

Ziel des Projektes ist es, design-basierte Methoden für partizipative Wissenschaftskommunikation im Bereich (bioökonomische) Lebensmittelinnovationen zu erproben und zu beforschen. Dazu wurden spekulative Zukunftsszenarien entwickelt, die in Zusammenarbeit mit themenspezifischen ExpertInnen aus Wissenschaft und Praxis entwickelt wurden. Die Zukunftsszenarien wurden in ein Pop-Up Ausstellungsformat übertragen, das u.a. im Naturkundemuseum in Berlin gezeigt und in begleitenden „Cooking the Future“ Workshops zur Diskussion gestellt wurde. Der Vortrag gibt methodische Einblicke hinter die Kulissen des Projektes und beleuchtet das Potenzial von „Spekulativen Food Design“ für gesellschaftsorientierte Lebensmittelinnovationen.

Conventional production of meat, dairy and seafood products is unsustainable, unethical and to some degree even poses a risk to public health. However, the world's population is expected to grow immensely in the next decades. World-wide meat consumption is believed to increase even more.
Research has shown that appealing to people's reasoning in order to lower their personal meat and dairy consumption is not effective. For this reason, we will have to look into alternative ways to produce meat, dairy, egg, and seafood products to nourish the growing world's population in a sustainable, safe and efficient manner.

The Regensburg Alt. Protein Project aims to advance research and innovation in the field of alternative proteins. In this talk we will introduce the three pillars of alternative protein sources. "Plant-Based Meat Products", "Clean Meat", and "Fermentation". We aim to give an overview on their importance and latest achievements and are looking forward to a vivid discussion.

Es kann anstrengend sein, den ganzen Tag am Schreibtisch zu sitzen. Unsere aktive Pause mit Anna Schmid bringt Deinen Kreislauf wieder in Schwung und schafft so einen Ausgleich zum Sitzen. Du brauchst natürlich keine Ausrüstung!

No conference would be complete without social events. Our Pub Quiz will include questions about general knowledge and - of course - about food-related topics. You can enter as a team (max. 5 people) or find new people to team up with during the quiz! We will meet on Friday the 7th at 19:00 on Zoom: 

Zoom-Meeting
https://us02web.zoom.us/j/88348814035
Meeting-ID: 883 4881 4035

The winners will be annouced on Saturday (14:45) and they will get FFC Foodie-Bags filled with delicious things from our sponsors! So have pen & paper, some snacks, and your drink of choice ready and let's get quizzing!
 

Bei all den Vorträgen zu Essen und Ernährung läuft Euch hoffentlich schon das Wasser im Mund zusammen. Passend dazu veranstaltet die AG Nachhaltigkeit eine Live-Kochsession am Samstag, den 08.05. um 13:15 Uhr, in der Ihr zusammen ein gesundes und nachhaltiges Mittagessen zaubern könnt! Um genug Zeit zum Einkaufen zu haben, findet Ihr das Rezept jetzt hier.

Especially in times without analog events, networking and getting to know new people is often missed out even at universities. We are delighted that our plattform is capable to recreate in-person event experience in a virtual setting by enabling automated, one-on-one networking sessions. Take the chance and get to know other event participants during the networking sessions (nothing will happen during this timeslots elsewhere). You’ll have three minutes to chat and enjoy the networking!

The networking sessions are for both German and English speakers.