Scientific Programme - Food Biotechnology Conference

The venue address and information on how to reach HES-SO Valais-Wallis are available on our Venue page.

☕ Welcome coffee and registration

Building i21 — where the restaurant is located.

🎤 Scientific presentations

Aula, Building i23

8 September

Tuesday

Sion

Registration and welcome coffee (HES-SO Valais-Wallis - building i21)

8 September

Sion

8:15 - 9:15

Opening remarks

8 September

Sion

9:15 - 9:30

Plenary Lecture

8 September

Sion

9:30 - 10:00

Future development of sustainable food system

9:30 - 10:00

Thomas Brück

Technical University of Munich

Session 1: Sustainable food ingredients through biotechnological innovation

8 September

Sion

10:00 - 11:15

Moderate

Thomas Brück

Technical University of Munich

Enzyme-engineered structured lipids and indigenous porous starch for functional infant nutrition (online from Indonesia)

10:00 - 10:25

Lucia Dhiantika Witasari

Universitas Gadjah Mada

Isolation of colourless protein fractions from Chlorella sorokiniana

10:25 - 10:40

Johannes Zöhrer

TU Munich

Natural additives from citrus waste: assessing the impact of lemon peel extracts on the physicochemical properties of frozen croissants

10:40 - 10:55

Sandra M. Gomes

Isolation and characterization of exopolysaccharide-producing lactic acid bacteria from a sugar beet processing environment

10:55 - 11:10

Sandra Galle

HES-SO Wallis Valais

Session 2: Fermentation and upcycling in food systems

8 September

Sion

11:15 - 12:30

Moderate

Sandra Galle

HES-SO Wallis Valais

Make biomass, not alcohol!

11:15 - 11:40

Kim Mishra

HES-SO Valais

Roasting-induced modulation of volatiles and antioxidant potential in Lupinus spp. - based matrix for development of aged cheese alternatives via fermentation

11:40 - 11:55

Anna Michalska-Ciechanowska

Wrocław University of Environmental and Life Sciences

Unlocking nutrition from processing side-streams via fermentation

11:55 - 12:10

Aylin Sahin

University College Cork, School of Food and Nutritional Sciences, Cork City, Ireland

Lactobacillaceae produce propionate with strong food biopreservation potential

12:10 - 12:25

Mensure Elvan Gezer

Aarhus University

Lunch break and poster viewing (part I) – “La Ruche” HES-SO

8 September

Sion

12:30 - 14:00

List of posters - part I

SUMMARY

View poster list

Poster	Presenter	Poster title
1	Bülent Başyiğit	Designing thyme essential oil-loaded polymersome vehicles: process optimization
2	Jessica Brzezowska	Processing effects on the nutritional quality of a sustainable lupin-derived ingredient for fermented plant-based cream cheese alternatives
3	Mirian dos Santos Mendes	KSA algae living library as a discovery platform for sustainable food ingredients
4	Jitka Frébortová	Transgenic barley as a platform for oral fish vaccines: field evaluation of viral antigen-expressing lines
5	Sandra Galle	Isolation and characterization of exopolysaccharide-producing lactic acid bacteria from a sugar beet processing environment
6	Daniel Heine	Exploring koji fermentation for the valorisation of underutilised biomass resources: initial Swiss case studies
7	Amanda Lillberg	Valorisation of fruit and vegetable processing side streams in plant cell cultivation – novel plant cell culture ingredients for food use
8	Fatih Ortakci	Decoding the biosynthetic potential: genomic and physicochemical profiling of exopolysaccharides from a B12-producing LAB
9	Evelyn Wolfram	Bioactive food ingredients and packaging migrates – effect-directed analysis in food biotechnology

14:00 - 14:25

Session 1b: Sustainable food ingredients through biotechnological innovation

Engineering sustainable vanilla alternatives (online from Jamaica)

Andrew S. Lamm

University of Technology, Jamaica

Session 1b: Sustainable food ingredients through biotechnological innovation

8 September

14:00 - 14:25

Engineering sustainable vanilla alternatives (online from Jamaica)

Andrew S. Lamm

University of Technology, Jamaica

Session 3: Microbiome-active foods and health functionality

8 September

Sion

14:25 - 15:30

Moderate

Wolfram Brück

HES-SO Valais/Wallis

Prebiotic fibers in plant-based foods: corn arabinoxylans — from structural functionality to gut microbiome interaction

14:25 - 14:45

Fatma Boukid

Clonbio group Ltd

Fermentation of the green biorefinery side-stream brown juice for short-chain carboxylic acid production

14:45 - 15:00

Rebekka H. Lülf

Aarhus University

A desert derived Halospirulina strain for sustainable production of protein, canthaxanthin-rich pigments and phycocyanin

15:00 - 15:15

Barbara Freitas

King Abdullah University of Science and Technology

Microbiome modulation as a tool for longevity

15:15 - 15:30

Wolfram Brück

HES-SO Valais/Wallis

Coffee break

8 September

Sion

15:30 - 16:00

Roundtable 1: Clean-label biotech – aligning innovation with consumer expectations

8 September

Sion

16:00 - 17:00

Roundtable 1

Aylin Sahin

University College Cork, School of Food and Nutritional Sciences, Cork City, Ireland

Kim Mishra

HES-SO Valais

Sandra Galle

HES-SO Wallis Valais

Sandra M. Gomes

Thomas Brück

Technical University of Munich

SUMMARY

- What qualifies as “natural” in a biotech-driven food system
- Consumer perception and science-based communication
- Translating health benefits into trust and market success

Poster flash talks and innovation pitch session

8 September

Sion

17:00 - 18:00

Designing thyme essential oil-loaded polymersome vehicles: process optimization

17:00 - 17:05

Bülent Başyiğit

Harran University, Engineering Faculty, Food Engineering Department, Şanlıurfa, Türkiye

Processing effects on the nutritional quality of a sustainable lupin-derived ingredient for fermented plant-based cream cheese alternatives

17:05 - 17:10

Jessica Brzezowska

Wrocław University of Environmental and Life Sciences

KSA Algae Living Library as a Discovery Platform for Sustainable Food Ingredients

17:10 - 17:15

Mirian dos Santos Mendes

King Abdullah University of Science and Technology

Transgenic barley as a platform for oral fish vaccines: field evaluation of viral antigen‑expressing lines

17:15 - 17:20

Jitka Frébortová

Palacký University Olomouc/Czech Advanced Technology and Research Institute

Isolation and characterization of exopolysaccharide-producing lactic acid bacteria from a sugar beet processing environment

17:20 - 17:25

Sandra Galle

HES-SO Wallis Valais

Exploring koji fermentation for the valorisation of underutilised biomass resources: initial Swiss case studies

17:25 - 17:30

Daniel Heine

BFH-HAFL, Bern University of Applied Sciences

Valorisation of fruit and vegetable processing side streams in plant cell cultivation – novel plant cell culture ingredients for food use

17:30 - 17:35

Amanda Lillberg

Technological Research Centre of Finland VTT Ltd

Decoding the Biosynthetic Potential: Genomic and Physicochemical Profiling of Exopolysaccharides from a B12-Producing LAB

17:35 - 17:40

Fatih Ortakci

Istanbul Technical University

Bioactive food ingredients and packaging migrates – effect-directed analysis in food biotechnology

17:40 - 17:45

Evelyn Wolfram

Zurich University of Applied Sciences

Apéro & networking reception

8 September

Sion

18:00 - 21:00

Plenary Lecture

9 September

Sion

8:45 - 9:30

The microbial mind: engineering microbiomes for sustainable nutrition

8:45 - 9:30

Fabian Wahl

Agroscope

Session 4: Enabling technologies in food biotechnology

9 September

Sion

9:30 - 10:55

Moderate

Fabian Wahl

Agroscope

From omics data to predictive biology: integrating bioinformatics and AI for metagenomics

9:30 - 9:55

Laurent Falquet

Dept Biology, University of Fribourg

Engineering microbial consortia for mixed plastic upcycling into food supplements

9:55 - 10:10

Tae Seok Moon

J. Craig Venter Institute & New Biotechnology (EFB official journal, Elsevier)

Plant-based oral vaccination in aquaculture: barley as a platform for antigen delivery and immune protection

10:10 - 10:25

Ivo Frébort

Palacký University Olomouc/Czech Advanced Technology and Research Institute

From waste feedstocks to functional food ingredients: exploring the metabolic potential of Yarrowia lipolytica

10:25 - 10:40

Zbigniew Lazar

Wrocław University of Environmental and Life Sciences

Microalgae for sustainable food production: a comparative life cycle assessment of two cultivation systems

10:40 - 10:55

Luís Machado

HOLOSS

Coffee break and poster viewing (part II)

9 September

Sion

11:00 - 11:30

Session 5: Ethics, regulation, and societal impact of food biotech

9 September

Sion

11:15 - 12:30

Moderate

Wolfram Brück

HES-SO Valais/Wallis

Navigating novel food regulation: harmonising Swiss and EU frameworks for biotech food innovation

11:30 - 12:00

Mpoi Leuta Hilpert

Institute for European Global Studies, University of Basel

"The biology works. Now what?" - Why the food bioeconomy's hard problem moved downstream

12:00 - 12:30

Lucas Grob

Swiss Food Research

Lunch break “La Ruche” - HES-SO

9 September

Sion

12:30 - 13:30

Roundtable 2: Policy pathways to enable sustainable food biotechnology

9 September

Sion

13:30 - 14:30

Roundtable 2

Fabian Wahl

Agroscope

Lucas Grob

Swiss Food Research

Luís Machado

HOLOSS

Mpoi Leuta Hilpert

Institute for European Global Studies, University of Basel

Thomas Brück

Technical University of Munich

SUMMARY

- Risk perception vs. benefit communication
- Addressing regulatory bottlenecks
- Stakeholder engagement in food innovation policy

Closing ceremony

9 September

Sion

14:30 - 15:00

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