Cellular Agriculture
Bioprocessing has long been at the forefront of integrating engineering and life sciences to derive products from living cells or their components.
Guided by bioprocess engineers, this field has blossomed into an essential domain, giving rise to renewable biofuels, therapeutic stem cells, gene therapy vectors, and novel vaccines. The expansive realm of bioprocessing also cradles cellular agriculture, a segment committed to producing agricultural products from cells, heralding a new wave of food production.
Bioprocess engineers, traditionally rooted in the mechanical engineering sphere, navigate through the challenges of bioprocessing technologies. They delve into the realms of piping, process flow diagrams, bioreactor design, and bioprocess optimization software. However, their expertise often halts at the threshold of life science techniques, leaving a knowledge gap that calls for bridging.
On the other hand, the life sciences perspective of bioprocessing leans towards optimizing scale-up for a variety of bioreactors and organisms. Known as expression vectors, these organisms like Chinese hamster ovary (CHO) cells, insect cells, yeast, and E. coli, play vital roles in recombinant protein production, monoclonal antibody development, and synthetic biology applications. Yet, a disparity exists as professionals within the bioprocessing industry come to terms with the differences in expertise between traditional bioprocess engineers and those adept in life science techniques, especially in the context of scale-up.
Addressing this disparity are Contract Research Organizations (CROs) and Contract Development Organizations (CDOs), where life scientists and engineers collaborate to create a unique body of knowledge in scale-up bioprocessing. Although each CRO or CDO often caters to a specific niche based on their facility and bioreactor capabilities, they serve as crucibles for knowledge fusion
Precision fermentation steps into this narrative as a potent tool to further the goals of cellular agriculture and novel food production. The technique employs microbial fermentation to produce a variety of products, transcending traditional bioprocessing boundaries. A glance at the state of the milk alternatives industry in 2023, as dissected by Helikon Consulting, unveils the promise held by precision fermentation in revolutionizing food production.
The challenge of creating new foods, particularly cell-based meats and dairy alternatives, calls for a comprehensive understanding and integration of bioprocessing and precision fermentation. For companies like Impossible Foods and Perfect Day, reducing production costs is a primary concern, and the marriage of bioprocessing and precision fermentation stands as a plausible solution.
The quest for egg alternatives, for instance, unveils the meticulous approach required to decode and replicate the multifaceted properties of eggs, which are pivotal in food formulation. As precision fermentation endeavors to unlock plant-based egg alternatives, the symbiotic interplay between bioprocessing and precision fermentation becomes a cornerstone in navigating the complex tapestry of food innovation, pushing the boundaries of what's possible in the realm of cellular agriculture and novel food technologies.
In the quest for creating cost-effective and scalable production processes for new foods, a collaborative ethos among bioprocess engineers, life scientists, and specialized organizations is imperative. This collaboration can drive the development of innovative bioprocessing tools and technologies tailored to meet the unique demands of precision fermentation, thereby propelling the food industry into a new era of sustainability and innovation.
In sum, the convergence of bioprocessing and precision fermentation is a pivotal step towards redefining the contours of the food industry. As the collaboration among various stakeholders intensifies, the vision of a sustainable and innovative food production landscape inches closer to reality. The path forward beckons a holistic approach, bridging the knowledge gaps and fostering a conducive environment for innovation, to meet the burgeoning global food demand.
