Location: Screening Room G.04, 50 George Square, University of Edinburgh central campus

Date & Time: 7th April 2025, 1pm-4pm

Following some refreshments on arrival, we will have a brief update on the network then an exciting mix of industry and academic presentations from current SFN members. This will be followed by an optional distillery tour and tasting event at Summerhall Distillery.

Please note places on the tour are strictly limited and restricted to 2 people per company/organisation.

This event is kindly being sponsored by Modela

Agenda

1pm - Registration & refreshments

1.30pm - Welcome talk - Luke Johnston - Senior Upstream Bioprocess Scientist, IBioIC

Session 1 - Chaired by Bart Pander - Assistant Professor of Biotechnology, Heriot Watt University and University Teacher, University of Edinburgh

1.40pm - Omics and Biotech. Why bother? - Karl Burgess - Personal Chair of Biological Mass Spectrometry, University of Edinburgh

2pm - Cheaper Than Chicken - Martin Currie - Founder, AMYBO

2.20pm - IP-A: A pint full of intellectual property - Yann Robin - Principal Associate, Marks & Clerk

2.40pm – Sponsor presentation - María Constanza Sadino Riquelme - Senior Process Engineer, Modela

2:50pm – Refreshment break

Session 2 - Chaired by Alicja Zimmer - Team Lead Bioprocessing Sales UK, Getinge

3.10pm - Using Scotland’s spent grains to help solve the global cocoa crisis - Andy Clayton - CEO, Fermtech

3.30pm – Production of biobased molecules to enhance drought tolerance in plants - Josephine Giard - Postdoctoral Researcher, Heriot Watt University

3.45pm - Accelerating R&D: reducing cost improving product recovery with AI Bioprocess Simulation Software – Rafael Boni - Bioprocess Engineer, New Wave Biotech

4pm - Wrap up of main event - Luke Johnston - Senior Upstream Bioprocess Scientist, IBioIC

Main event ends

4.30pm - Whisky tour & tasting (Summerhall Distillery). Note - distillery is a 10 minute walk from 50 George Square venue.

6.15pm - Tasting concludes

Note - tasting will last between 1 hour 15 mins to 1 hour 30 mins.

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Scottish Fermentation Network Event