This forward-thinking panel discussion will showcase the cutting edge of protein technologies poised to revolutionize the food industry. It will touch on various topics, from the incredible potential of AI in protein design and the creation of proteins with tailored functionality, from biomaterials with self-healing properties to enzymes that break down specific pollutants. The panelists will dive deep into the future of cellular agriculture, exploring advancements in bioprinting and 3D biofabrication that promise the creation of structured meat products with unmatched fidelity to traditional cuts. You will hear about the power of precision fermentation, utilizing genetically engineered microbes to produce customized proteins with complete amino acid profiles – a technology that holds promise for creating novel protein sources with enhanced nutritional value and functionality. We will also explore the use of encapsulation technologies to enhance protein stability, bioavailability, and targeted delivery, as well as novel feedstocks for fermentation, such as waste streams and industrial byproducts, for sustainable protein production. And we will also highlight how these advancements will converge with AI-powered food design and personalized nutrition for a truly revolutionary food landscape.