{"id":2955,"date":"2026-05-05T10:29:04","date_gmt":"2026-05-05T08:29:04","guid":{"rendered":"https:\/\/foodsciencesweden.se\/2026\/05\/05\/microbial-foods-conference-motesplatsen-for-framtidens-proteinlosningar\/"},"modified":"2026-05-05T10:33:59","modified_gmt":"2026-05-05T08:33:59","slug":"microbial-foods-conference-sv-2026","status":"publish","type":"post","link":"https:\/\/foodsciencesweden.se\/sv\/2026\/05\/05\/microbial-foods-conference-sv-2026\/","title":{"rendered":"Microbial Foods Conference \u2013 m\u00f6tesplatsen f\u00f6r framtidens proteinl\u00f6sningar"},"content":{"rendered":"\n<div class=\"rs-services-single content-block pb-120 md-pb-80\">\n  <div class=\"container\">\n        <p><strong>Hur kan mikroorganismer och precisionsfermentering bidra till ett mer h\u00e5llbart matsystem? Den 21 maj 2026 samlas ledande forskare, innovat\u00f6rer och industrirepresentanter p\u00e5 KTH i Stockholm f\u00f6r The Microbial Foods Conference.<\/strong><\/p>\n<p>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 &amp; Marble och SMAQO.<\/p>\n<p><strong>Datum:<\/strong> Torsdag 21 maj 2026<br \/>\n<strong>Tid:<\/strong> 09.00\u201316.30<br \/>\n<strong>Plats:<\/strong> Albanova, KTH, Stockholm<br \/>\n<strong>Spr\u00e5k:<\/strong> Engelska<\/p>\n<p>Konferensen v\u00e4nder sig till forskare, studenter, f\u00f6retag och alla med intresse f\u00f6r framtidens livsmedel och h\u00e5llbara proteiner.<br \/>\nL\u00e4s mer om programmet och anm\u00e4l dig h\u00e4r: <a href=\"https:\/\/www.kth.se\/en\/kthfood\/nyheter-evenemang\/kalender\/seminarier-och-forel\/microbial-foods-conference-21-may-2026-1.1444628\">h\u00e4r<\/a><\/p>\n  <\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Hur kan mikroorganismer och precisionsfermentering bidra till ett mer h\u00e5llbart matsystem? Den 21 maj 2026 samlas ledande forskare, innovat\u00f6rer och industrirepresentanter p\u00e5 KTH i Stockholm f\u00f6r The Microbial Foods Conference.<\/p>\n","protected":false},"author":2,"featured_media":2948,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[4],"tags":[],"class_list":["post-2955","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-okategoriserad"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v23.6 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Microbial Foods Conference \u2013 m\u00f6tesplatsen f\u00f6r framtidens proteinl\u00f6sningar - Food Science Sweden<\/title>\n<meta name=\"description\" content=\"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 &amp; Marble och SMAQO.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/foodsciencesweden.se\/sv\/2026\/05\/05\/microbial-foods-conference-sv-2026\/\" \/>\n<meta property=\"og:locale\" content=\"sv_SE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Microbial Foods Conference \u2013 m\u00f6tesplatsen f\u00f6r framtidens proteinl\u00f6sningar - Food Science Sweden\" \/>\n<meta property=\"og:description\" content=\"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 &amp; Marble och SMAQO.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/foodsciencesweden.se\/sv\/2026\/05\/05\/microbial-foods-conference-sv-2026\/\" \/>\n<meta property=\"og:site_name\" content=\"Food Science Sweden\" \/>\n<meta property=\"article:published_time\" content=\"2026-05-05T08:29:04+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-05T08:33:59+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/foodsciencesweden.se\/wp-content\/uploads\/2026\/05\/Screenshot-2026-04-15-at-20.11.12.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"850\" \/>\n\t<meta property=\"og:image:height\" content=\"601\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"PetraF\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"PetraF\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/foodsciencesweden.se\/sv\/2026\/05\/05\/microbial-foods-conference-sv-2026\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/foodsciencesweden.se\/sv\/2026\/05\/05\/microbial-foods-conference-sv-2026\/\"},\"author\":{\"name\":\"PetraF\",\"@id\":\"https:\/\/foodsciencesweden.se\/#\/schema\/person\/124f98a15eb29a657436e128b555c86a\"},\"headline\":\"Microbial Foods Conference \u2013 m\u00f6tesplatsen f\u00f6r framtidens proteinl\u00f6sningar\",\"datePublished\":\"2026-05-05T08:29:04+00:00\",\"dateModified\":\"2026-05-05T08:33:59+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/foodsciencesweden.se\/sv\/2026\/05\/05\/microbial-foods-conference-sv-2026\/\"},\"wordCount\":10,\"publisher\":{\"@id\":\"https:\/\/foodsciencesweden.se\/#organization\"},\"image\":{\"@id\":\"https:\/\/foodsciencesweden.se\/sv\/2026\/05\/05\/microbial-foods-conference-sv-2026\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/foodsciencesweden.se\/wp-content\/uploads\/2026\/05\/Screenshot-2026-04-15-at-20.11.12.jpg\",\"articleSection\":[\"Okategoriserad\"],\"inLanguage\":\"sv-SE\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/foodsciencesweden.se\/sv\/2026\/05\/05\/microbial-foods-conference-sv-2026\/\",\"url\":\"https:\/\/foodsciencesweden.se\/sv\/2026\/05\/05\/microbial-foods-conference-sv-2026\/\",\"name\":\"Microbial Foods Conference \u2013 m\u00f6tesplatsen f\u00f6r framtidens proteinl\u00f6sningar - Food Science Sweden\",\"isPartOf\":{\"@id\":\"https:\/\/foodsciencesweden.se\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/foodsciencesweden.se\/sv\/2026\/05\/05\/microbial-foods-conference-sv-2026\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/foodsciencesweden.se\/sv\/2026\/05\/05\/microbial-foods-conference-sv-2026\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/foodsciencesweden.se\/wp-content\/uploads\/2026\/05\/Screenshot-2026-04-15-at-20.11.12.jpg\",\"datePublished\":\"2026-05-05T08:29:04+00:00\",\"dateModified\":\"2026-05-05T08:33:59+00:00\",\"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. 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