08/07/21

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. 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 (AFSI) is organizing this webinar to convene scientists and policymakers from academia, industry, and governments from across the European Union to discuss regulatory policies and science communication around low-risk, well-characterized food ingredients that have been derived from genetically modified microbes, algae, and fermented products. By bringing experts together to discuss science-based, transparent functional biotechnology regulations of products derived from microbial biotechnology, this event will provide an opportunity to support harmonized regulatory policies and technical requirements related to these products. Through fostering a shared understanding of the nature of these products and the proportionate risks associated with them in the context of food, this event will help to inform regulatory policy discussions, communicate policy implications, exchange information, and enhance science-based regulatory assessments that ultimately facilitate trade.

This regional European Union webinar will feature four 20-minute presentations, followed by a facilitated panel discussion with audience participation, and is a follow-on to AFSI’s Microbial Biotechnology for Novel Foods Webinar Series.

Agenda

13:00-13:10 Welcome and Introduction

13:10-13:30 Scene and Technology of Microbial Biotechnology by Markus Wyss, Strain Director, Global Regulatory Affairs, DSM Nutritional Products Ltd

13:30-13:50 Products of Microbial Biotechnology and the Green Deal by Elke Duwenig, Senior Expert Global Regulatory/Public & Government Affairs Biotechnology, Nutrition & Health, BASF

13:50-14:10 Customers and Consumers – Products of Microbial Biotechnology and Food Trends by Seren Kell, Science and Technology Manager, The Good Food Institute Europe

14:10-14:30 Trade of Products of Microbial Biotechnology by Dennis Ostwald, CEO and Founder, WifOR Institute

14:30-16:00 Moderated Panel Discussion by Andrew Roberts, Chief Executive Officer, Agriculture & Food Systems Institute (Moderator)

Registration

Please click here to register.

door HollandBIO