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Food Sciences & Technology Conference 2027

Precision Fermentation for Future Foods​​​​​​​

27-29 January 2027, Mauritskazerne, Ede, The Netherlands

About the event

The Food Sciences and Technology cluster at Wageningen University & Research (WUR) Food is hosting an international, state-of-the-art conference on Precision Fermentation for Future Foods. The conference will be held from 27th to 29th of January 2027 in Ede, The Netherlands.

In the conference, we aim to bridge the gap between biotechnology and Food Science, in which we discuss precision fermentation from a Food Technology perspective. During this 3-day conference, the scientific program follows the route from bio-reactor to ingredient (day 1), from ingredient to food products (day 2) and eventually from food product acceptance by society (day 3). The event covers all aspects of fermentation, including but not limited to chemistry, physics, processing, microbiology & fermentation and quality & design  with a focus on food science. We aim to bring together >150 academic Food Scientists worldwide.

The conference will be organised as joint initiative from the departments Food Chemistry (Prof. Jean-Paul Vincken), Food Microbiology (Prof. Marcel Zwietering), Food Process Engineering (Prof. Karin Schroen), Food Physics (Prof. Erik van der Linden), and Food Quality & Design (Prof. Vincenzo Fogliano and Prof. Kasper Hettinga).

Why you should attend

Fermentation and precision fermentation are developing rapidly, both as research fields and as technologies with growing relevance for sustainable food production. The Future Fermentation conference, organised by the food technology groups of Wageningen University & Research, aims to bring together researchers working across these areas to discuss recent scientific developments, methodological challenges, and opportunities for collaboration.

Wageningen University & Research has a long-standing position in food and bioprocess research, combining fundamental and applied approaches in areas such as microbial physiology, bioprocess engineering, food functionality, downstream processing, and fermentation for alternative proteins and ingredients.

The conference offers an opportunity to exchange ideas with scientists from academia and industry, learn about ongoing research in the field, and discuss how emerging fermentation technologies can be translated into robust and scalable food applications.

Future Fermentation is intended as a meeting place for researchers interested in the science underpinning fermentation processes — from traditional fermentation to newer precision fermentation approaches — and the role these technologies may play in future food systems.