Bruno Xavier

Company: Cornell Food Venture Center

Job title: Associate Director

Seminars:

Fermentation 101 – What’s in that shiny big vessel? 8:45 am

A microbiological and engineering overview of Fermentation-Enabled protein production A variety of strategies can be used to produce food via fermentation, differing on the microorganisms or cells, substrates, energy sources and fermentation process used. Although there won’t be one technology package that is best for any situation, choosing the best scientific and engineering approach for…Read more

day: Day One

Panel Discussion: From Lab Scale to Food Production Scale and Everything In-between 4:45 pm

As consumer demand for alternative meat, dairy, and protein increase as does the need to improve processes to bring these products to market. This panel will provide a roadmap of actionable insights to bring your protein to scale. Addressing key challenges such as: Considerations for bioprocessing scale up for liquid and solid-state fermentation including infrastructure…Read more

day: Day One

Panel Discussion: Partnering With Alternative Protein Companies to Reformulate and Develop Sustainable Consumer Foods 12:15 pm

A key discussion around how multinational food companies can incorporate alternative protein ingredients and products into their product portfolio.Read more

day: Day One