Microbial Foods Are Reshaping the Future
On 21 May 2026, Stockholm will host one of the year’s most anticipated scientific gatherings in food innovation: the Microbial Foods Conference, held at AlbaNova University Center at KTH Royal Institute of Technology. As microbial foods, precision fermentation, and synthetic biology rapidly evolve from niche research fields into transformative forces in global food systems, this conference arrives at exactly the right moment.
The conference, organised by KTH Food, aims to bring together leading thinkers, researchers, students, and industry professionals exploring how microbes can help build a more resilient, sustainable, and nutritious food future. With global interest surging around fermentation-enabled proteins, novel biomanufacturing platforms, and microbially derived ingredients, the conference offers an important space for sharing breakthroughs and shaping the trajectory of these technologies.
A Program Built for Insight and Exploration
This one-day conference will offer a lineup of scientific presentations, discussions, and cross-sector perspectives from leaders shaping the future of microbial foods. We are pleased to welcome a group of internationally recognised experts:
- Dr. Rodrigo Ledesma-Amaro, Imperial College London / Bezos Center
- Dr. Payam Ghiaci, RISE
- Dr. Francesca Di Bartolomeo, SINTEF
- Dr. Julia Keppler, Wageningen University & Research
- Dr. Petri Tervasmäki, Solar Foods
- Prof. Irina Borodina, DTU / Biophero
- Dr. Florian David, Chalmers University
Together, they will share advances ranging from foundational biology to cutting-edge technologies and emerging commercial applications. Their talks will explore both the promise and the practical hurdles of bringing microbially derived foods to market.
Reflecting the broad and growing maturity of this field, the program spans topics such as microbial protein production, strain and process engineering, fermentation infrastructure, and strategies for scaling sustainable food innovations.
A Field at a Turning Point
Microbial foods sit at the intersection of biotechnology, sustainability, and food security. As climate pressures intensify and the need for lower-impact protein sources becomes urgent, microbial biomanufacturing presents a compelling pathway forward: efficient, land-saving, low-emission production of high-quality nutrients.
But technological innovation alone will not shape the future—collaboration will. Conferences like this are crucial for building shared knowledge, strengthening networks, and accelerating translation from laboratory science to commercial reality.