There is a potential disruptor for the dairy industry as we know it. With precision fermentation, milk ingredients can be mass-produced independently of dairy farming. If, or rather ‘when’, the technology becomes price competitive, it promises to revolutionise the dairy industry. But what is precision fermentation, what are the limitations of this technology, and how easily can it be integrated into the existing dairy infrastructure?

The aim of this session is to present the technology of precision fermentation, with all its promises and shortcomings. What the technology looks like will be explored, but also, what can be expected from it. The format will be an interactive presentation of the topic, followed by an ‘ask me anything’ session. Participants will be invited to share their questions about the technology and the impact it can have on the industry.

At the end of this session, it is intended that the delegates will feel well informed about the challenges, but more importantly, about the opportunities that precision fermentation is certain to bring.