NEW TECH FOODS

Biotech Delft, an open innovation campus in the Netherlands focused on biotechnology, has opened a new advanced course on cellular agriculture.

The aptly named Advanced Course on Cellular Agriculture – Precision Fermentation and Cultured Meat is looking for professionals who seek current, quality knowledge on the important steps in the development of cellular agriculture products to join the first focused course on this topic.

The course will take place in Delft, the Netherlands, from November 12–14 and will share content from a technical, legislative and societal angle with the participants. The multidisciplinary programme offers a combination of lectures and group work.

The course will address the following topics:

• Food product development

• Cell lines (microbial and animal)

• Cell growth, differentiation of animal cells

• Process design, bioreactor design, process monitoring

• Techno-economic evaluation and Life Cycle Analysis

• Legal aspects of novel food registration

• Consumer acceptance

The course board consists of Professor Marcel Ottens of TU Delft, Professor René Wijffels of Wageningen University & Research and Professor Lorenzo Moroni of Maastricht University.

The programme is aimed at professionals (MSc, PhD or equivalent experience) in biotechnology, food production or biochemical process engineering with a basic working knowledge of the other disciplines. It is aimed at those active in academia and industry who seek to update their cell-ag knowledge.

Last year, Tufts University, based in Boston, Massachusetts, US, launched the 'world’s first' undergraduate degree in cellular agriculture, designed to provide undergraduates with the opportunity to advance tissue engineering research and to translate cellular agriculture research into food industry innovation.

Top image: The Netherlands-based Meatable's hybrid pork sausage

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