{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Protein Production Technology Podcast","title":"Björn Alriksson, RISE | From Strain to Scale: Making Industrial Biotechnology Commercially Viable","html":"<iframe width=\"100%\" height=\"180\" frameborder=\"no\" scrolling=\"no\" seamless src=\"https://share.transistor.fm/e/1725d657\"></iframe>","width":"100%","height":180,"duration":1178,"description":"Powered by Protein Production Technology International\nScaling industrial biotechnology takes more than finding a promising microorganism. From oxygen transfer and cooling capacity to downstream processing and process economics, the challenges that emerge at larger scales can determine whether a process is ready for commercialization.\nIn this episode of the Protein Production Technology International Podcast, Nick Bradley speaks with Björn Alriksson, Research and Business Development Manager at RISE Research Institutes of Sweden, about what it takes to move industrial biotechnology from early strain development to pilot-scale production.\nBjörn explains how RISE helps companies assess technology maturity, develop processes, and scale up step by step — from high-throughput screening and small-scale cultivation to larger bioreactors. He discusses the challenges that can emerge along the way, including mixing, oxygen transfer, cooling, cleaning and sterilization, as well as filtration, drying, wastewater treatment, and water usage.\nThe conversation also explores why process development and techno-economic evaluation should happen before major scale-up investments, how pilot-scale runs can help identify bottlenecks, and why producing representative material is an important part of preparing for commercialization.\nBjörn also shares insights into RISE’s work on collaborative European projects, including PLANTOMICS, which aims to develop plant-based meat analogues using mycelium biomass produced from circular substrates, and DELICIOUS, which focuses on plant-based cheese and kefir products, as well as microbial fats from precision fermentation.\nFor Björn, the message is clear: invest in process development and optimization, understand the economics, and make sure the technology is mature enough before taking the leap to scale.\nThe Future of Protein Production is connecting companies working to make the global protein system more sustainable, kind and fair for the planet,...","thumbnail_url":"https://img.transistorcdn.com/tUifNxYi7y1wl92YvdM05mMBe8G47RO6Jcub5_A_xxY/rs:fill:0:0:1/w:400/h:400/q:60/mb:500000/aHR0cHM6Ly9pbWct/dXBsb2FkLXByb2R1/Y3Rpb24udHJhbnNp/c3Rvci5mbS9zaG93/LzM5MjkxLzE2OTk5/NTU4MzQtYXJ0d29y/ay5qcGc.webp","thumbnail_width":300,"thumbnail_height":300}