{"version":"1.0","provider_name":"Food Science Sweden","provider_url":"https:\/\/foodsciencesweden.se\/sv\/","author_name":"PetraF","author_url":"https:\/\/foodsciencesweden.se\/sv\/author\/petraf\/","title":"Microbial Foods Conference \u2013 m\u00f6tesplatsen f\u00f6r framtidens proteinl\u00f6sningar - Food Science Sweden","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"v3UEfJJdbO\"><a href=\"https:\/\/foodsciencesweden.se\/sv\/2026\/05\/05\/microbial-foods-conference-sv-2026\/\">Microbial Foods Conference \u2013 m\u00f6tesplatsen f\u00f6r framtidens proteinl\u00f6sningar<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/foodsciencesweden.se\/sv\/2026\/05\/05\/microbial-foods-conference-sv-2026\/embed\/#?secret=v3UEfJJdbO\" width=\"600\" height=\"338\" title=\"&#8220;Microbial Foods Conference \u2013 m\u00f6tesplatsen f\u00f6r framtidens proteinl\u00f6sningar&#8221; &#8212; Food Science Sweden\" data-secret=\"v3UEfJJdbO\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/foodsciencesweden.se\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/foodsciencesweden.se\/wp-content\/uploads\/2026\/05\/Screenshot-2026-04-15-at-20.11.12.jpg","thumbnail_width":850,"thumbnail_height":601,"description":"Konferensen bjuder p\u00e5 ett heldagsprogram med internationellt inbjudna talare inom mikrobiella livsmedel, proteinengineering, syntetisk biologi och precisionsfermentering \u2013 fr\u00e5n bland annat KTH, Imperial College London, Wageningen, SciLifeLab, SINTEF, Massey University, GFI och RISE. Dagen avslutas med en industrisession och panelsamtal med akt\u00f6rer som Solar Foods, Typo Foods, Melt & Marble och SMAQO."}