The intersections of food, biotechnology, digital technologies and robotics are beginning to disrupt and transform the global food industry. New and emerging technologies are being harnessed to design new ways to produce and consume food, responding to both consumer trends and an imperative to improve sustainability and human health.
Many of the innovations are based on the use of synthetic biology and bioengineering approaches to produce animal protein foods in non-traditional ways, leading to the emergence of synthetic, cultured and engineered foods.
There are three research projects under this theme:
Project 3.1: Cell-based production of animal meat protein products
Project leaders: TBA
This project will develop New Zealand-sourced livestock cell lines, and methods to produce cultured cells and cell-based animal meat protein products with enhanced nutritional properties.
Project 3.2: Recombinant technology for food protein production
Project leaders Prof Emily Parker, Prof Renwick Dobson and Prof Geoff Jameson
The aim of this project is to develop and exploit new recombinant methods for the expression of novel proteins or current food proteins (e.g., milk proteins).
Project 3.3: Precision fermentation for sustainable production of smart fats & proteins
Project leader Prof Munish Puri
The aim of his project is to develop and exploit microbial bioprocessing methods to produce animal-free proteins, smart fats, and flavours. The project will further our understanding of the potential of precision fermentation and downstream processing for future food product development.
