{"type":"rich","version":"1.0","provider_name":"Transistor","provider_url":"https://transistor.fm","author_name":"Protein Production Technology Podcast","title":"Ep 47: You Can’t Scale What You Can’t Measure Fixing the Blind Spots in Precision Fermentation","html":"","width":"100%","height":180,"duration":3613,"description":"Powered by Protein Production Technology International\nAs precision fermentation moves from the laboratory into commercial manufacturing, the ability to measure, interpret, and control a process becomes increasingly important. Conditions that are relatively easy to monitor in a small bioreactor can become far more complex at industrial scale, where variability, changing cell behavior, and process limitations can affect yield, consistency, and cost.\nIn this episode of the Protein Production Technology International Webinar, hosted by Alex Crisp and presented in partnership with Hamilton Process Analytics, five experts explore the measurement and process-control challenges shaping the future of precision fermentation.\nThe panel brings together perspectives from sensor technology, AI-powered bioreactor control, commercial fermentation, ingredient development, and manufacturing scale-up. They discuss what companies need to measure as they move from R&D to production, how to make better use of existing process data, and where conventional monitoring approaches can leave important blind spots.\nThe conversation examines the role of sensors, off-gas analysis, modelling, and AI in understanding what is happening inside a bioreactor. As processes scale, conditions become less homogeneous, and measurements taken at one point may not tell the whole story. The speakers explore how predictive models and adaptive process control could help manufacturers better understand cell states, anticipate problems, and make more informed decisions.\nBeyond measurement itself, the discussion looks at the relationship between strain development, process optimization, and manufacturing performance. The panel considers continuous fermentation, downstream processing, and the challenges of transferring a carefully developed process into a different production environment.\nThe experts also explore the commercial realities of scale-up: achieving consistent product quality, improving yields,...","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}