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Unlocking the Future of Food: Final Programme Released for International Cellular Agriculture Conference in Aarhus

Excitement is building as the Department of Food Science at Aarhus University gears up to host the second International Cellular Agriculture Conference from June 11th to June 13th. The final programme for the conference is now ready.

The conference will be held at the Lakeside Lecture Theatres, beautifully located in the University Park in Aarhus. Photo: Jesper Rais/AU Foto.

Have you signed up for this year’s biggest conference on Cellular Agriculture yet?

The conference gathers experts, industry leaders and stakeholders to share the newest information in the field of Cellular Agriculture.

Get the newest knowledge on technical challenges and solutions, nutrition and safety to societal, environmental and economic aspects.

But the conference isn't just about sharing the latest research and industry insights; it's about forging new partnerships, generating innovative ideas, and addressing key challenges in the field.

With the final programme now available, attendees can delve into a diverse range of topics, from technical challenges to societal and environmental considerations.

Bringing Cellular Agriculture to the Consumer

Cellular Agriculture represents a paradigm shift in how we approach food production, encompassing a wide array of innovative techniques - from cultivated meat and milk to plant cell cultures, fungi and precision fermentation.

At its core, Cellular Agriculture leverages cellular-level processes to create sustainable solutions for feeding our planet.

But the technology is still new and the list of countries where cultured food is on the market is short. Therefore, the theme of this year’s conference "Bringing Cellular Agriculture to the Consumer," has been chosen.

The theme underscores the pivotal role of consumer acceptance in shaping the future of this transformative field.

An overview of the programme

The conference programme is packed with engaging sessions designed to explore the multifaceted aspects of Cellular Agriculture.

Highlights include keynote speeches from leading experts, technical sessions addressing key challenges and solutions, and panel discussions on critical topics such as nutrition, safety, and sustainability.

The keynote speakers are:

  • Margareth Øverland, Professor in aquaculture nutrition, who will discuss upcycling forestry biomass into high-value microbial protein sources for aquafeeds.
  • Christiaan Kalk, Senior Consultant in food safety, health, and regulations, who will address proactive risk assessment and regulatory compliance in cellular agriculture.
  • Marie Gibbons, CSO and Co-Founder of Re:meat, who will explore optimising production efficiency and scaling up cultivated meat.
  • Matthias Kaiser, Professor Emeritus specialising in ethics and value-choices in developing in-vitro meat.
  • Andrew Stout, Entrepreneur-in-Residence and Director of Science at the Cellular Agriculture Commercialization Lab at Tufts University, who will delve into scaling cultured meat from the nucleotide up.
  • Nina Aro, Principal Scientist at VTT, Finland, who will discuss engineering fungi for improved protein production by precision fermentation.

Throughout the two days, speakers who have been chosen from abstract submissions will give talks about their research. During the conference there will also be an opportunity to view posters with the latest research within the field. 

Join the Conversation

With the final program now available, there's never been a better time to secure your spot at the International Cellular Agriculture Conference.

Whether you're a researcher, industry professional, or policymaker, this event offers a unique opportunity to engage with the latest advancements in Cellular Agriculture and connect with fellow thought leaders.

Mark your calendars and reserve your spot today. The future of food awaits at the International Cellular Agriculture Conference in beautiful Aarhus, Denmark.

Get your ticket here

See the full programme below:

Tuesday, June 11th

5:00 PM - 6:00 PM

Tour of Agro Food Park

6:00 PM - 8:00 PM

Welcome Reception


Wednesday, June 12th

9.00 AM - 9.15 AM

Welcome by Jette Feveile Young

9.15 AM - 11.30 AM     

Session 1: Technical challenges and solutions – @lab
Chairpersons: Sissel Beate Rønnning, Nofima and Anneli Ritala, VTT

9.15 AM - 9.45 AM     

Keynote Andrew Stout: From base pairs to burgers: scaling cultured meat from the nucleotide up

9.45 AM - 10.00 AM Oral Presentation Martin Krøyer: Antimicrobial peptides to inhibit microbial growth in cultivated meat production

10.15 AM - 10.45 AM


10.45 AM - 11.15 AM Keynote Nina Aro: Engineering fungi for improved protein production by precision fermentation
11.15 AM - 11.30 AM Oral Presentation Line Hansen: Production of DHA-rich oil from spruce hydrolysate by Aurantiochytrium limacinum SR21 – Assessment of different nitrogen sources and bioreactor cultivation strategies

11.30 AM - 12.15 PM 

Break incl. audience engagement and poster viewing

12.15 PM - 12.30 PM  Sponsor Pitches
12.30 PM - 01.45 PM  Lunch

01.45 PM - 5.00 PM 


Session 2: Technical challenges and solutions - @scale
Chairpersons: Martin Krøyer Rasmussen, Aarhus University and Mona Pedersen, Nofima

1.45 PM - 2.15 PM Keynote Margareth Øverland: Upcycling underutilized forestry biomass into high-value microbial protein sources for aquafeeds

2.15 PM - 2.30 PM      

Oral Presentation Eevi Hyttinen: Solid agrifood by-products as a potential feedstock for biomass and precision fermentation
2:30 PM - 2:45 PM Oral Presentation Laura García-Calvo: Milking the side streams: Upcycling by-products from the dairy industry for microbial production of high-value food ingredients
2:45 PM - 3:15 PM Break and poster viewing
3:15 PM - 3:45 PM Keynote Marie Gibbons: Destination $1/kg for cultivated meat: Optimizing production efficiency and key considerations for scaling up
3:45 PM - 4:00 PM Oral Presentation Hélder Bandarra-Tavares: Development of a scalable platform for the production of bovine fat for cultivated meat
4:00 PM - 4:30 PM Break
4:30 PM - 5:00 PM Panel discussion: Scaling up cellular agriculture - challenges and opportunities
Panel lead: Acacia Smith, Vice-President EIT Food Protein Diversification Think Tank, Senior Policy Manager GFI
7:00 PM - 12:00 AM Conference Dinner


Thursday June 13th

9:00 AM - 9:15 AM

Wake up by Jacob Schaldemose

9:15 AM - 12:00 PM

Session 3: Nutrition and Safety
Chairpersons: Eva Nordberg Karlsson, Lund University and Claus Heiner Bang-Berthelsen, Technical University of Denmark

9:16 AM - 9:45 AM

Keynote Christiaan Kaalk: A proactive approach to risk assessment and regulatory compliance in cellular agriculture

9:45 AM - 10:00 AM

Oral Presentation Maria Florencia Bambace: Novel precision fermentation bioprocess using Propionibacteriaceae as a source of sustainable proteins and other metabolites

10:00 AM - 10:15 AM

Oral Presentation Emma Teuling: Production, separation and characterization of microbial proteins for food applications

10:15 AM - 10:45 AM

Break and poster viewing

10:45 AM - 11:00 AM

Oral Presentation Feng-Chun Yen: Commercial viability of plant-based edible microcarriers for cultured meat production

11:00 AM - 11:30 AM Break​​​
11:30 AM - 12:00 PM

Panel discussion: Nutrition and Safety
Panel lead: Emilia Nordlund: Research team leader of Food Solutions, Research Manager, BA53 Industrial biotechnology and food at VTT

12:00 PM - 1:15 PM


1:15 PM - 3:45 PM

Session 4: Societal, environmental and economic aspects
Chairpersons: Hanna Tuomisto, University of Helsinki and Eva Falch, Norwegian University of Science and Technology

1:16 PM - 1:45 PM

Keynote Matthias Kaiser: Ethics and value-choices in developing in-vitro meat

1:45 PM - 2:00 PM

Oral Presentation Anneli Ritala: Vision of a future circular food court in 2040 – role of cellular agriculture in the future experience

2:00 PM - 2:15 PM

Oral Presentation Hanna Tuomisto: Environmental impacts of cultivated meat production from undifferentiated cells

2:15 PM - 2:45 PM Break​​​​
2:45 PM - 3:00 PM

Oral Presentation Barbara Andersen: Views on adopting cell-based food in professional kitchens

3:00 PM - 3:45 PM

Panel discussion: Product to the consumer
Panel lead: Margrethe Therkildsen, Associate Professor at Aarhus University, Institute of Food Science

3:45 PM - 4:00 PM

Wrap up and conference closing