An overview of precision fermentation, with Prof. William Chen PhD
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This episode features Prof. William Chen from Nanyang Technological University in Singapore, speaking with the ISAPP hosts about precision fermentation. In Singapore, enhancing national food security is of interest and one of the technologies used to achieve this is precision fermentation. Prof. Chen describes the differences between traditional fermentation, biomass fermentation, and precision fermentation. In precision fermentation, food scientists use genetically modified microorganisms to produce a food ingredient of interest. In some cases the product is secreted out of the cell, and in other cases it must be extracted from the cell. The approach has great potential to bypass the need for a large amount of land to produce food, and may reduce costs associated with food production. As this approach continues to develop, education and transparency with consumers is key. Regulatory frameworks and approval processes differ from country to country, and this is an area that will continue to evolve in the years ahead as more food ingredients or other useful products are generated.
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About Prof. William Chen PhD:
William Chen is the Michael Fam Endowed Professor and Director of Food Science & Technology Programme at Nanyang Technological University Singapore. He is concurrently Director of Singapore Future Ready Food Safety Hub (FRESH). He is also Director of Singapore Agri-food Innovation Lab.
Professor Chen is active in securing and leading large competitive research grants from major government agencies as well as leading international food companies. His food technology innovations have been extensively attracting global attention. His views on food tech innovations, food safety and food security have been regularly covered by major local and international media outlets. He is also advisor/consultant to overseas universities, Singapore government agencies, food industry, and international organizations (ADB, FAO, WHO among others).
