3rd Cellular Agriculture Conference
8-9 October, 2026
City Hall, Lund
Programme
Agenda 8th of October
| 08:30-09:00 | Registration and coffee |
| 09:10-09:30 | Future-proofing Europe’s food system through protein diversification: Challenges, opportunities, and the road ahead David Hunt, Good food institute |
| BLOCK 1 – Engineering microbial cell factories Chair persons: Olafur Fridjonsson and Magnus Carlquist |
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| 09:30-10:00 | Establishing cell-factories for the production of biochemicals from sustainable resources Sheila Ingeman Jensen, Senior researcher, DTU BRIGHT |
| 10:00-10:15 | Systems Metabolic Engineering for the development of high-performing microbial cell factories Nélida Leiva Eriksson, Founder and CEO, Ironic Biotech |
| 10:15-10:30 | β-lactoglobulin a new whey: production and screening of novel β-lactoglobulin variants through precision fermentation Maija Greis, The Department of Protein Science, KTH Royal Institute of Technology |
| Coffee and poster session | |
| BLOCK 2 – Scaling precision fermentation Chair persons: Eva Nordberg Karlsson and Lena de Maré |
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| 11:00-11:30 | From Bench to Market: Accelerating Precision Fermentation Through Pilot and Demo Infrastructure Diogo Pinto, Project Acquisition Coordinator, BBEPP |
| 11:30-11:45 | Precision fermentation of milk proteins José Arnau, 21st Bio |
| 11:45-12:00 | Raman spectroscopy as a real-time process control tool in precision fermentation Petter Andersen, Nofima AS |
| Lunch and poster session | |
| BLOCK 3 – Cultivation of eukaryotic cells Chair persons: Martin Krøyer Rasmussen and Claus Heiner Bang-Berthelsen |
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| 13:30-14:00 | Keynote: From cultured muscle cells - to meat with quality Margrethe Therkildsen, Professor at Department of Food Science, Aarhus University |
| 14:00-14:15 | Barley-based growth factor production paving the road for cultivated meat technology Björn Örvar, Co-Founder, ORF Genetics |
| 14:15-14:30 | Replacement of basal media amino acids through targeted hydrolysis of porcine blood from slaughterhouse by-products Marc Auguet, Department of Food Science, Aarhus University |
| Coffee and poster session | |
| 15:00-15:15 | Flash presentations from startups |
| Panel - Cellular food for health | |
| 15:15-16:00 | Keynote and discussion Moderator: Åsa Håkansson, Associate Professor in Food Hygiene, Lund University |
| BLOCK 4 – Pretreatment and fermenting biomass Chair persons: Anneli Rittala and Olafur Fridjonsson |
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| 16:00-16:30 | Keynote: Bioconversion platforms – Increasing the value of feedstocks and the sustainability of bioprocesses Emilia Nordlund, Research manager, VTT University |
| 16:30-16:45 | Utilization of whole lipid-containing microbial biomass in high-moisture extrusion processing for the production of pea protein-based meat analogues Minna Kahala, Production Systems, Natural Resources Institute Finland |
| 16:45-17:00 | Summary of the day |
| Dinner | |
Agenda 9th of October
| BLOCK 5 – From reactor to reality Chair persons: Lena de Maré and Anneli Rittala |
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| 09:00-09:30 | Keynote: Environmental sustainability of protein-rich novel foods Hanna Tuomisto, Professor in sustainable food systems, University of Helsinki |
| 09:30-09:45 | Market sizing and growth drivers for fermentation-derived ingredients Kamila Lopes Abelha, Global commercial Manager, Tetra Pak |
| 09:45-10:00 | An eco-system in cellular agriculture in the Netherlands René Wijffels, Professor in Bioprocess Engineering, Wageningen University |
| 10:00-10:15 | Beyond Orchestration: How Anchor Organizations Shape Research-to-Impact Pathways in Sustainable Protein Innovation Ecosystems Under Uncertainty Qian Chen, Department of Business Administration, School of Economics and Management, Lund University |
| Coffee and poster session | |
| Panel – Regulatory perspectives | |
| 10:45-11:30 | Keynote and panel discussion Moderator: Elena Walden, Good Food Institute Europe |
| Lunch and poster session | |
| BLOCK 6 – Solid-state and low-energy pathways Chair persons: Claus Heiner Bang-Berthelsen and Magnus Carlquist |
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| 13:00-13:30 | Keynote: Unlocking the potential of fungal solid-state fermentation for delicious and sustainable food innovation Leonie Johanna Jahn, Senior researcher, DTU BRIGHT |
| 13:30-13:45 | Dry fermentation using filamentous fungi or bacteria: Advantages and challenges Mohammad Taherzadeh, Professor in Bioprocess Technology and Chief Scientific Officer, Millow |
| 13:45-14:00 | Upcycling Potato Side Streams via Fusarium venenatum Solid State Fermentation: An Approach to Sustainable Mycoprotein Production Gabriela Ibieta, Biotechnology and Applied Microbiology, Faculty of Engineering LTH, Lund University |
| 14:00-14:30 | Summary of the conference |