Navigating the future of food science

Dr Downs said that while fermentation was not a new technology, the evolution to precision fermentation shifted the focus to strain performance, cost efficiencies and the economics required to produce molecules at commercial scale.

“The pharma business model is built on high-margin, low-volume products, with low sensitivity to costs. In comparison, food sector business models are based on low-margin, high volume products that are often very sensitive to cost inputs,” he said.

“The choice of targets for precision fermentation in the food sector are vitally important if a business is to flourish.”

FaBA is playing a key role in the future growth of the precision fermentation industry in Australia through infrastructure investment in the lab-scale bioreactor platform at The University of Queensland and expansion of the QUT Mackay Renewable Biocommodities Pilot Plant.

Dr Downs said that a greater focus on the F&B regulatory framework would lead to more products to market more quickly, at a lower cost and with safety risks appropriately managed.

In parallel, he said the artificial intelligence (AI) revolution has the potential to represent the greatest transformation of the F&B industry since the industrial revolution.

“Collaboration is key, with partnerships between agri-food scientists, businesses, governments, citizens and AI experts being crucial for unlocking AI’s potential,” he said.

“There is a need for specific direction for this transformative technology in our food system and the Australian Government has a vital role to play.”

In closing the JR Vickery Lecture, Dr Downs acknowledged the Federal Government’s leadership in the broader AI area.

“By embracing responsible AI, we can ensure Australian food and beverage remains at the forefront of the new technological era.”