Basics of BioProcessing
Workshop: Basics of BioProcessing
Where: The FoodBowl, 28 Verrisimo Drive, Mangere, Auckland
Date: Thursday 27th March 2025
Time: 8.30am to 4pm
Natural products, derived from biological sources, are a fast-growing, $40,000 million global market sector which continues to offer opportunities for New Zealand Aotearoa to produce more high value exports, improve health and wellness, and facilitate a low-emission future. This workshop will cover the basics of key bioprocessing technologies that are important to natural products used in food and beverage, supplements, supplemented foods and waste recovery.
Who Should Attend: The workshop is perfect for business owners, managers, operators and technical people working in the natural products, F&B, supplements and biotechnology sectors who are looking for an excellent basic practical grounding in bioprocessing technologies.
Scope: The workshop will cover the different types of technologies used, their pros and cons, equipment and facilities available in New Zealand, examples of products made using the technology. During the workshop, pilot scale bioprocessing equipment will be viewed on site in the FoodBowl BioSuite. This will bring to life the learnings from the material presented. Technologies that will be covered are:
- Extraction (water, ethanol, CO2, enzymes)
- Fermentation (different types such as liquid and solids
- Separation (eg centrifugal, filtration)
- Concentration (eg membrane, evaporation, vacuum)
- Drying (various technologies)
About the Presenters: The workshop will be hosted by The FoodBowl and presented by experts from Callaghan Innovation Biotechnologies Group. The Group provides a coordinated platform of expertise, capabilities and equipment to conduct research and development and commercialisation. It develops industrial manufacturing processes for products derived from natural materials. This includes process modelling, optimisation, and scale-up. It works closely with NZFIN to assist Food & Beverage businesses to produce high-value food products and ingredients, and to recover value from primary processing.
