Dr. Mark Sturme

Wageningen Food Safety Research

Mark Sturme is a senior scientist at Wageningen Food Safety Research. He has expertise in microbiology and microbial biotechnology and is project leader of diverse research projects with industrial and governmental partners and Public Private Partnerships in the area of food safety. His focus is on food safety aspects of novel biotechnology developments for food and feed applications with a special interest in cellular agriculture.

Presentation:
Food safety considerations in precision fermentation production of dairy proteins

Key Points:
• Precision fermentation production processes
• Recombinant dairy proteins
• Food safety hazards
• Allergenicity
• Biochemical characteristics