This event is organised by IFST Food Processing Special Interest Group
With cellular agriculture being a hot topic across the world, and even approved for sale in some markets, the IFST Food Processing Special Interest Group has put together this webinar to give food science and technology professionals an overview of cellular agriculture and innovations in the field.
What participants will learn about:
We aim to cover how embryonic cells differ from the other cells available in the market, the importance of sourcing food-grade, traceable, reliable cell lines, the inherent problems associated with different cell types, production challenges faced by companies in scaling up this technology, and the various players across the supply chain that need to come together in order for a manufacturer to have an end product. It will provide attendees a holistic view of the manufacturing process.
Target audience:
Food science and technology professionals who want to understand what the production of cultivated meat entails.
Speakers:
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Professor Ramiro Alberio - Professor of Developmental Biology, University of Nottingham and Co-founder of Pluricells Ramiro Alberio is Professor of Developmental Biology at the University of Nottingham, UK. He graduated as veterinarian from La Plata University (Argentina), and gained his PhD from the University of Munich (Germany). His laboratory investigates the molecular mechanisms governing acquisition of cellular identity during embryo development. He used this knowledge to establish livestock (sheep, cattle and pig) embryonic stem cells lines which have broad applications in biotechnology. He is the founder of PluriCells, which supplies high-quality cells to the cultivated meat industry. He is the Director of the Centre for Large Animal Biotechnology (CeLAB), and Deputy Research Director of the School of Biosciences. |
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Cai Linton - Co-founder and Chief Executive Officer, Multus Biotechnology Limited Cai Linton has an MEng in Molecular Bioengineering from Imperial College London and combines technical knowledge in tissue engineering & data science with management experience. His motivation to create a sustainable future using biotechnology led him to co-found Multus to shorten routes to market and lower entry barriers in the cultivated meat industry. Multus makes is faster and cheaper to get growth media that scales, accelerating the adoption of cellular agriculture. The company's growth media formulations and ingredients are the building blocks of cellular agriculture and enable the affordable at-scale production of real animal products, including meat, dairy, leather, and more, using cells instead of animals. |
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Chair: Kavya Krishnamurthy - Food Innovation Technologist, University of Nottingham Kavya is a Food Innovation Technologist at the University of Nottingham, with an MSc in Food Science and Innovation from Manchester Metropolitan University. With over a decade of experience in the food industry, her unique blend of culinary expertise with a strong foundation in food science and entrepreneurship allows her to approach food innovation from both the creative and technical sides. In her current role as a consultant, Kavya works closely with businesses – primarily SMEs and pre-startup ventures, helping them navigate the challenges of product development and innovation with practical, science-backed solutions. With an emphasis on alt protein, her work focusses on developing tasty, economical plant-based solutions that meet the growing demand for nutritionally superior, ethically and environmentally conscious food options, while empowering businesses with the tools and knowledge they need to succeed. Outside of her role at the University, she is the Vice Chair of the IFST Food Processing Special Interest Group, involved in a packaged foods business she set up with her family back in Bangalore India, and an amateur musician. |
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IFST member - Free
Non-IFST member - £25.00
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Please note: IFST is a registered charity with the mission of ‘recognising and empowering food professionals by promoting excellence in science and its application throughout the food chain’. Each year, we are proud to run over 60 events, including webinars and workshops, which engage with thousands of food professionals worldwide from over 50 countries. IFST members attend all webinars free of charge. All non-members who would like to attend our events will be charged a small fee and all attendees will receive a certificate of attendance.