Event by Novo Nordisk Foundation Science Cluster

    Conference: Microbial Foods 2022

    Our current food production system is associated with a number of global challenges: Foremost, food production is the single most important driver of global greenhouse gas emissions, responsible for substantial water and land use, environmental pollution and reduction in biodiversity. Second, animal farming is associated with zoonotic diseases, evolution and spread of antibiotic resistance and ethical concerns regarding animal welfare. Third, many non-communicable diseases and human deaths are a consequence of malnutrition – including hunger, overconsumption and consumption of highly processed foods. Fourth, many valuable resources within the food production system are discarded as about one third of the produced food ends as food waste or byproducts that are not considered for human consumption.

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    08-12 May 2022


    Arielle Johnson University of California
    Ben Wolfe Tufts University
    Carlo Giuseppe Rizzello La Sapienza University of Rome
    Claudia Stäubert University Leipzig
    Erica Pontonio University of Bari Aldo Moro
    Joshua Evans University of Oxford
    D. Julian McClements University of Massachusetts
    Justin Sonnenburg Standford University
    Kai Purnhagen Universität Bayreuth
    Kiran Raosaheb Patil University of Cambridge
    Liz Specht The Good Food Institute
    Lene Jespersen University of Copenhagen
    Miao Guo King's College London
    Rachel Dutton University of California San Diego
    Tate Paulette North Carolina State University
    Tom Ellis Imperial College London
    Wisdom Kofi Amoa-Awua Food Research Institute, Council for Scientific and Industrial Research
    Wender Bredie University of Copenhagen


    Click here to see the full conference programme

    These challenges are grand; however, tiny microorganisms might be part of their solution. Microorganisms can be used to convert inedible resources into edible food, to enhance taste and texture, to upcycle food waste and to improve the nutritional value of food. In addition, microbial biomass itself can serve as a nutritious source of food. Finally, genetic engineering allows us to improve and expand the natural abilities of microorganisms in this space and can allow us to produce food ingredients in microbial cell factories through precision fermentation.


    The programme starts at 5:00 pm on Sunday the 8th May 2022 and ends Thursday the 12th May 2022 with checkout at 9:00 am.

    How to apply?

    If you wish to attend our conference, you will need to apply and submit an abstract* in our application system NORMA. If you have not used NORMA before, click REGISTER to create an account. You will then receive info on mail with which you can login to NORMA.When you have logged in, you can find the conference on the list of open callsunder the name: CBC22: Microbial Foods. 

    Please fill out applicant info and abstract.

    *If you are from industry or if, for another reason, it does not make sense for you to submit an abstract, you can submit a motivation instead. Our scientific committee will evaluate your relevance for the conference based on your motivation.


    Late breaking deadline for abstract submission: February 17 2022 (14:00 CET)

    Evaluation of incoming applications: Mid-February 2022

    Notifications to applicants: Start of March 2022

    SHORT TALKS: Some applicants will be invited to give a short talk during the conference based on their submitted abstract. Selected applicants will be notified in April 2022.

    Registration fee, accommodation and local costs for all approved applicants are covered by the Novo Nordisk Foundation. Only travel expenses to and from the conference venue will be at your own expense.


    For more practical details about the conferences, please click here.

    Conference topics

    Conference topics

    History of fermentation and traditional ferments
    Microbial communities in fermented foods
    Novel organisms for food fermentation
    Sustainable protein made by novel organisms
    Microbial Biomass for food and feed
    Cell factories for the production of food ingredients
    Human perception and interaction with fermented foods
    Regulatory landscapes for novel or GMO based foods
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