Conference Description:

Welcome to the 3rd Fermentation-Enabled Alternative Protein Summit Europe
Unlock Biomass and Precision Fermentation's Power to Bring
Alternative Proteins to Market at Scale
The 3rd Fermentation-Enabled Alternative Protein Summit Europe is your flagship forum to cut through the noise.

With European governments recently committing more than €400 million to feed the future sustainably, now is this time to capitalise on this momentum to develop the next generation of differentiated functional, nutritious, and commercially scalable proteins.

We will welcome 200+ industry stakeholders from investors to innovative start-ups, established players, and strategic partners to tackle the end-to-end technical challenges of bringing precision and biomass protein products and ingredients to market.

That's why the likes of Unilever's Biotechnology Manager, The Protein Brewery's Chief Executive Officer, Deep Branch Bio's Chief Executive Officer, and The Good Food Institute's Policy Officer are sharing their technical developments and research with you to build a more sustainable food system.

Seize the opportunity to join industry pioneers this July as we carve out the future of fermentation-enabled alternative proteins in Europe.


Tickets: https://go.evvnt.com/2236009-2?pid=154
Time: 11:00 AM - 4:00 PM

Prices:
Drug Developer - Focus Day Only: EUR 1198.00,
Drug Developer - Conference Only: EUR 2799.00,
Drug Developer - Conference + Focus Day: EUR 3797.00,
Academic - Focus Day Only: EUR 998.00,
Academic - Conference Only: EUR 2399.00,
Academic - Conference + Focus Day: EUR 3197.00,
Vendor - Conference Only: EUR 3399.00,
Vendor - Conference + Focus Day: EUR 4597.00

Speakers: Bosco Garcia, Chief Executive Officer and Founder, MOA Foodtech, Brian Ruszczyk, Chief Executive Officer, Earth First Food Ventures, Camila Cotrim, Team Lead Downstream Processing, Better Dairy, Cedric Verstraeten, Chief Executive Officer, revyve, Christian Poppe, Director Public Affairs, Formo Bio, Christopher Snyder, Chief Operating Officer, Norwegian Mycelium, Dean Sherry, Senior Scientist - Bioinformatics, De Novo Labs, Ebba Froling, Chief Operating Officer, Mycorena, Fateme Frootan, Research and Development Director, Maya Milk, Francisco Kuhar, Chief Scientific Officer, Innomy, George Agorastos, Head of Food Science, Cultivated Biosciences, Gregor Tegl, Co-Founder and Chief Executive Officer, Arkeon Bio, Hagay Shmuely, Director of Protein Biochemistry, Amai Proteins, Ingrid Dynna, Co-founder and CEO, Norwegian Mycelium, Joni Symon, Co-Founder and Research and Development Lead, De Novo Labs, Josko Bobanovic, Partner, Industrial Biotechnology, Sofinnova Ventures, Kelly Mulder, Chief Scientific Officer, Bon Vivant, Lucie Rein, Chief Commercial Officer, Cultivated Biosciences, Marco Ries, Co-Founder, The Protein Distillery, Monika Brueckner-Guehmann, Team Lead Proteins and Technology, Formo Bio, Ophelia Gevaert, Project Manager, Bolder Foods, Paulina Skrzeszewska, Biotechnology Manager, Unilever, Pauline Grimmer, Policy Officer, The Good Food Institute Europe, Peter Rowe, Chief Executive Officer, Deep Branch Bio, Risto Ikonen, Head of Plant Engineering, Enifer, Salam Bashir, Vice President Research and Development, Ingrediome, Sue Garfitt, Chief Executive Officer, The Protein Brewery, Will van den Tweel, Chief Technology and Operating Officer, Those Vegan Cowboys, Wolfgang Kessler, Head of Bioprocessing, Nosh.bio