New York IFT Meeting
Panel Presentation: Biomanufacturing of Food and Beverage Ingredients
Networking 5 pm | Speakers & Panel Discussion 6 pm | Dinner 7 pm
Date: Thursday, October 6, 2022
Venue: McLoone’s Boathouse, 9 Cherry Lane, West Orange, NJ 07052
Speakers: Zhen Ma, Ph.D. – Senior Research Manager, Biotransformation Global Research and Development, Ingredion
Joshua Britton, Ph.D. – Founder and CEO, Debut
Until 9/30 Noon: $55 Members before 9/30 | $60 Nonmembers | $30 Retired, Unemployed, Student Members
After 9/30 Noon: $60 Members & Nonmembers | $40 Retired, Unemployed, Student Members
At the Door: $60
About the Topic & Speakers:
“Bio-transforming” Food and Beverage Ingredients
Dr. Zhen Ma will be discussing technological development and how customer needs have catalyzed the recent wave of innovations in the food and beverage industry using biotechnology. From small molecules to proteins, biotechnology enabled sustainable production of these ingredients. Additionally, he will discuss a few examples to serve as an introduction to this exciting new area of innovation.
Dr. Ma joined DuPont Central Research and Development in 2013, and later become part of the Nutrition & Biosciences division, which was recently merged with IFF. During his tenure at DuPont/IFF, Dr. Ma worked as a molecular biologist to improve industrial enzyme production. He made key contributions to the commercialization of multiple products. He is also a co-inventor on multiple patent filings in the area of improving Bacillus host for enzyme production. Recently, Dr. Ma joined Ingredion as the Senior Research Manager of the Biotransformation platform within the global R&D group in Bridgewater, NJ.
Biomanufacturing has the potential to affect one third of global manufacturing, accounting for approximately $30 trillion. One aspect of this movement is the integration of fermentation and enzyme catalysis into manufacturing processes to access a wide range of existing and novel ingredients for the food and beverage industry. This presentation will go into the basics of fermentation and enzyme catalysis followed by exploring several classes of ingredients including bio-replacements of current cultivated or petroleum derived ingredients, novel ingredients only accessible through biomanufacturing, and examples of natural color biomanufacturing. Finally, the problems in this industry will be highlighted as well as the work of companies fixing several of these problems will be addressed.
“Biomanufacturing of food and beverage ingredients: What is it? How is it done? What are the problems?”
Dr. Joshua Britton is the CEO and founder of Debut located in San Diego, CA. Debut uses cutting edge fermentation and enzyme catalysis to transition the food and beverage industry away from cultivated and petroleum derived ingredients to create a healthier and more sustainable future. Debut believes the best way to deliver on the promise of biomanufacturing is to vertically integrate biology and product. Debut discovers, tests, and commercializes high performing ingredients and products by incorporating them into valuable consumer products. At Debut, Dr. Britton leads a rapidly growing multi-disciplinary team of more than 60 people executing an aggressive commercialization strategy. Prior to this role, he was trained as a scientist at UCI, Nottingham University and MIT, as well as being an advisor to Cantos Ventures.
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