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Microbial Biotechnology for Novel Foods Webinar Series

    July 9, 2020-July 17, 2020
    11:00 am - 12:30 pm
    By Invitation Only, via Webcast

Background

Food ingredients are an essential part of the global food supply and international trade. Microbial fermentation is used to make purified flavors, vitamins, amino acids, and other compounds for the food industry. Food producers around the world use microbe-derived products because they provide yield, purity, cost competitiveness advantages, and potential resource conservation.

Microbial biotechnology, including techniques other than genetic engineering, is one technology used to produce products of microbial fermentation. In the food industry, it is used to produce a range of foods, beverages, and their ingredients. Ingredients derived from microbial biotechnology include:

  1. enzymes used to make wine, cheese, beer, and processed products ranging from baked goods to sauces,
  2. vitamins used to make infant formula similar to human milk and wellness-enhancing products, and
  3. food additives for seasoning, flavoring, coloring, or thickening, including those used for plant-based meat products, and many other applications.

Supported by a grant from the New Technologies and Production Methods Division at the U.S. Department of Agriculture (USDA) Foreign Agricultural Service (FAS) Trade Policy and Geographic Affairs (TPGA) area, the Agriculture & Food Systems Institute organized the Microbial Biotechnology for Novel Foods Webinar Series to discuss the history and opportunities of microbial biotechnology for novel foods. With four sessions taking place between July 9-17, 2020, this online event began with an exciting plenary talk on the history and future of microbial technology, followed by three discussion sessions guided by experts in the field.