The future of food production relies on significant advances in microbiology, bioprocessing, enzyme technology and artificial intelligence, in order to feed a growing population, set to reach almost 10 billion people by 2050, while also reducing the negative impacts of food production on the planet. Recent advances in synthetic biotechnological processes such as precision fermentation… Read more »
Contributor
Andreas Vogel, PhD
Head of R&D Enzyme Development - c-LEcta
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