Microbial Lipids for Foods

Chair(s)

• 

  Saeed Mirzaee Ghazani, PhD

  Research Associate
  Food Science
  University of Guelph
  Guelph, ON, Canada
• 

  Serpil Metin

  Principal Product Developer
  Global Edible Oil Solutions
  Cargill
  Plymouth, Minnesota, United States

As the food industry seeks sustainable and high-quality lipid sources, microbial lipids have emerged as a promising alternative to conventional fats and oils. This session, Microbial Lipids for Food, will explore innovative research on microbial fermentation for lipid production, its functional applications, and the potential impact on food sustainability. Microbial lipids, produced by yeasts, fungi, and algae, offer tailored fatty acid profiles that mimic traditional fats while enhancing nutritional value. They can be sustainable replacements for animal fats, palm oil, and other plant-based sources, reducing dependence on resource-intensive agriculture. Microbial lipids present a compelling opportunity for food formulation with their potential for higher omega-3 content, reduced saturated fats, and improved oxidative stability.

Key topics in this session include:
- Fermentation strategies – Optimizing microbial lipid yields and quality.
- Nutritional and functional properties – Enhancing food formulations with microbial fats.
- Sustainability and scalability – Addressing cost, production challenges, and regulatory considerations.

The discussion will also highlight the environmental benefits of microbial lipids, such as lower land use, reduced greenhouse gas emissions, and enhanced food security. These advances position microbial lipids as a key ingredient in the future of sustainable food innovation. This session is essential for food scientists, industry professionals, and researchers interested in the next generation of food lipids. Attendees will gain valuable insights into the science, technology, and commercialization potential of microbial lipids, equipping them with the knowledge to drive innovation in food systems.

Join us to explore how microbial lipids are shaping the future of food, health, and sustainability.

Presentations:

• 10:35 AM – 10:55 AM PST

  Structured fats by design: advancing taste, texture and nutrition with biotechnology
  

  Presenting Author: Yulin Lu – Yali Bio

  Co-Author: Aravind Somanchi – Yali Biosciences

  Co-Author: Lorin DeBonte – Yali Biosciences

  Co-Author: Xiunan Yi – Yali Biosciences
• 10:55 AM – 11:15 AM PST

  Microbial lipid discovery: Novel sources of docosapentaenoic acid (n-3 DPA)
  

  Presenting Author: Ross Zirkle, PhD – dsm-firmenich

  Co-Author: Wilson Yan – dsm-firmenich

  Co-Author: Christa Barrett – dsm-firmenich

  Co-Author: Kelly Haake – dsm-firmenich

  Co-Author: Daniel Seeler – dsm-firmenich

  Co-Author: Ying Liu – dsm-firmenich
• 11:15 AM – 11:35 AM PST

  Precision Gas Fermentation for Tailored Triglycerides
  

  Presenting Author: Shannon Nangle – Circe