Prof. Bakalis holds currently a Chair in Dairy product Technology in the University of Copenhagen. His interest lie in delivering sustainable products by using a radically different way for product design. This requires the use of novel digital tools as well developing new ways to understand behaviour of samples using screening methods. His background is interdisciplinary and has a strong track record in the area of Product Engineering. Creating value added propositions for consumers requires development of digital tools for product design as well as and new flexible-adaptive manufacturing processes, e.g. distributed manufacturing. This work was awarded the Institute of Chemical Engineers Hutchison Medal

Dr Malmos is a Team Lead and scientist at Arla Foods. She has a background in nano science and key interests include connecting nanoscale phenomena to real world implications.

Designing Powder Products: A new take on an old problem

Powders have been established to deliver stable products able to keep quality over long time scales. The challenges are common across multiple industries beyond food, e.g. pharma, home and personal care. Controlling and understanding the impact of phase behaviours under varying environmental conditions is a key challenge. The push to reduce environmental impact of packaging materials will in turn pose even more extreme environmental conditions on powders in the future. In this talk we will discuss challenges in understanding the physics of powders relevant to consumer needs and designing powders that have the right attributes under relevant conditions. We will then discuss challenges in addressing phenomena involved in long term experiments and modelling challenges. 

Marianne Ellis, BEng, PhD, CEng, MIChemE, is a Professor of BioProcess & Tissue Engineering at the University of Bath, UK. Her research is focused on bioprocess design for tissue engineering applications. She is Director of ‘CARMA’ (Cellular Agriculture Manufacturing Hub), the EPSRC Sustainable Manufacturing Hub. She started her career focused on the scale up of regenerative medicine and cell therapies, moved into non-animal technologies for in vitro models, and is now focused on cellular agriculture and in particular cultured meat. Marianne is also co-founder and CTO of Cellular Agriculture Ltd.

 The current status of realising cultivated meat as an alternative protein

This talk will introduce the steps to produce cultivated meat, in its basic form as a biomass of matured muscle cells. It will then go into details on each step, with the goal of providing insights into the challenges and opportunities in bioprocess build and operations.

The talk will start with an introduction to cellular agriculture and the cultivated meat production process. It will then go through the steps in more detail, with consideration of the feedstocks, upstream processing (seed train, feed tanks, bioreactor for proliferation, differentiation, and maturation) and the downstream processing (harvest, separation and purification of the biomass as the product, water treatment and waste valorisation).