BESS Symposium on Fermentation - Fermented Food Technology and Innovation
Event Information
About this event
While innovation on traditional fermented food is ongoing, fermentation is drawing more attention recently due to its important roles in alternative protein revolution. In 2020, fermentation became the third technological pillar in alternative protein industries following plant-based and cultivated proteins. Fermentation is a powerful technological platform to take alternative protein products to the next level. It presents an opportunity to fundamentally change the way we eat and improve our health and economy. As such, BioEnergy Society of Singapore, BESS, is organizing a half-day symposium on fermentation. The symposium focuses on innovation in both traditional and novel fermentation-related food products.
Details of the symposium can be found HERE .
Organiser BioEnergy Society of Singapore
Organiser of BESS Symposium on Fermentation - Fermented Food Technology and Innovation
Established on 14 Aug 2008, BioEnergy Society of Singapore (BESS) aims to bring together industries, individuals and research institutions in support of sustainable chemicals and fuels by providing a platform for networking, communication, collaboration and information exchange. These goals shall be achieved through workshops, training sessions and conferences.
BESS also intends to raise public awareness regarding all forms of bioenergy and the positive contributions they can make to our economy and environment, and engage relevant policy makers and government agencies to support research, development and implementation of all forms of sustainable chemical and fuel technologies.
For more details of BESS, please visit BESS website at http://www.bess.org.sg/. If you have any queries on this event, please contact Dr. Geng Anli at gan2@np.edu.sg or at +65 64608617.
