Natural ingredients may seem like the eco-friendly choice, but that’s not always true. Discover how precision fermentation is transforming the food industry with sustainable, lab-made ingredients.
Natural ingredients may seem like an eco-friendly choice, but that’s not always the case. The harm to plants and animals, the climate costs of shipping long distances, and soaring global demand all have an impact.
What if we could engineer essential ingredients with greater efficiency and sustainability?
Enter precision fermentation—a biotech process that engineers microorganisms to produce specific ingredients like proteins and fats, revolutionizing industries by providing accessible, sustainable alternatives.
Join Dr. Pratish Gawand (ChemE PhD 1T4), CEO and co-founder of Ardra Inc., as he explores how precision fermentation can be used to make novel food ingredients more sustainably, and the considerations for commercializing this technology.
Join us on December 4, 2024, at our monthly Skule™ Lunch & Learn.
Have questions about this event?
Contact U of T Engineering Office of Advancement at events@engineering.utoronto.ca
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