Food Technology & Beverages

Microbial Fermentation in Food & Beverage Tech

Microbial fermentation is an ancient technique reimagined with modern biotechnology to produce a wide range of functional foods and ingredients. This session highlights how engineered microbes are now used to develop high-value compounds, including vitamins, amino acids, probiotics, flavor enhancers, and alternative proteins. Advances in synthetic biology, metabolic engineering, and bioprocessing are accelerating the scalability and efficiency of fermentation technologies. Case studies will explore the use of microbial fermentation in crafting dairy alternatives, craft beverages, cultured meat, and even biodegradable packaging. Special focus will be placed on postbiotics, microbial stability, and innovations in fermentation substrates derived from food waste or renewable sources. The session also addresses regulatory frameworks, safety assessments, and environmental benefits of fermentation-based production. As consumers increasingly seek clean-label and nutrient-rich options, microbial fermentation emerges as a cornerstone of future food innovation, offering scalable and sustainable solutions across diverse product categories.