Precision fermentation reaches beyond genetics, aiming for high peptide and compound yields. This lecture explores evolving bioprocessing control techniques, from basic temperature and pH control to advanced methods like multivariate cascade control, model predictive control, and reinforcement learning. Achieving precision depends on accurate bioprocess modeling, addressing imprecise measurements, reducing process noise, and model uncertainty. We introduce bioprocess estimators, coupled with machine learning, for better control and enhanced data analysis. Real-world case studies from Trondheim, Norway's Microbial Feedback Control Laboratory, reveal precise control in aerobic precision fermentation, providing practical insights.

Biopharmaceutical recombinant proteins need to be competitive in the Euro/g range; for novel food we need to target Euro/kg. This contribution shows the main ingredients for a disruptive step towards achieving cost parity for recombinantly produced casein for vegan cheese. The main enablers are robust continuous microbial biomanufacturing controlled by feedback digital twins for individual unit operations and along the complete process chain.

Greenhouse gas emissions to the atmosphere, including anthropogenic released CO2, are major contributors to the accelerating climate crisis. A promising technology for carbon capture and utilisation (CCU) of CO2 is gas fermentation. Methanogenic archaea possess metabolic characteristics, such as high CO2 uptake rates, which makes them advantageous in different biotechnological applications. Methanothermobacter sp. strain Arkeon is able to convert CO2 into proteinogenic amino acids and excrete them to the supernatant.

• What is precision fermentation compared to recombinant protein production of biopharmaceuticals?
• How to achieve the drastically different unit economics?
• What is the role of digital transformation and digital twins?
• What can the biopharma sector learn from precision fermentation?​

The term optimisation is vague and requires contextualization. In terms of bioprocesses, optimization typically refers to a cost reduction, i.e., fewer € per kg of product, which can be achieved through an increase in volumetric productivity (e.g., faster operation), more cost-efficient equipment or a reduction in consumables. In addition, there are also “soft” optimisation goals, such as improved product safety and, especially in light of climate change and resource depletion, a reduced ecologic/environmental footprint. Here, we will discuss implications of these optimisation goals in the context of precision fermentation focusing on technology fit, scalability, and adaptability of unit operations.

To be successful in biotechnological development, several challenges must be overcome and practical solutions implemented. Starting from the definition of the end product of the process and the existing equipment, an optimised upstream and downstream process must be defined in the early phase of process development and integrated into the laboratory activities.

Alternative protein companies encounter numerous manufacturing-related challenges when seeking to utilise precision fermentation—from initial strain development to executing large-scale commercial production. Ensuring long-term category growth rests upon mapping, understanding, and developing strategies to effectively address these challenges in economically viable ways. This talk introduces key hurdles encountered at different product development stages, provides an overview of existing production capacity, and highlights strategies being employed to overcome capacity constraints.

Local environmental conditions may have considerable impact on cellular—and consequently—bioprocess performance. Using computational fluid dynamics (CFD) combined with biokinetic models allows study of this impact. We utilize agent-based modelling to study bioprocesses from the cellular perspective, study how cells observe variations in their environment, and how this can be translated to representative downscaling experiments to unravel the impact on process performance. I will outline recent developments regarding this approach, and discuss how we combine it with other expertise in the bioprocess engineering section for integrated development and scale-up of bioprocesses. 

Precision fermentation offers a compelling alternative to animal-derived proteins and fats and alternatives to sugar, synthetic colourants, and preservatives—aligning with sustainability and ethics. Over 200 companies are active in the field, yet commercial viability remains a challenge, necessitating process improvement and cost reduction. This talk addresses pivotal decisions: selecting efficient hosts, optimising fermentation process from small-scale to industrial-scale, and employing scale-down approaches for a seamless scale-up process.

Enzymes are used across the food industry, from dairy to carbohydrate manufacturing, baking, brewing, and much more. The last decade has seen an explosion in new engineered biocatalysts designed to improve food manufacturing. This presentation will present case studies where ATUM's ProteinGPS platform has provided novel enzymes for the food industry. As technology advances, the use of these enzymes in food production is poised to grow, offering a promising future for the industry.

Soft sensors are an emerging technology that helps optimise bioprocesses by providing real-time data on key process variables, predictive analytics, and fault detection. Remilk uses soft sensors to monitor and optimise its fermentation processes, resulting in significant improvements in R&D throughput, product quality, and cost-effectiveness. This presentation will discuss the use of soft sensors for predictive bioprocess optimisation and will provide the latest advances in soft sensor technology.

Alternative proteins are used in food-related applications. Therefore, there are three fundamental differences between alternative proteins and proteins manufactured for the traditional pharma or enzyme industry: (1) taste reigns supreme; (2) costs need to be significantly lower; and (3) food safety regulations need to be followed. Considering this, the presentation will focus on how best to approach process systems engineering by optimising strategies available from the food and bioprocess industries.