“LABIP is an association of 19 European companies, including Nestlé, Danone, Unilever and Novonesis, which produce and/or use beneficial micro-organisms such as bacteria and yeast. Our aim is to promote interaction between academia and industry in the field of scientific and technological research on microorganisms of technological or health interest”, explains Sophie Legrain, President of LABIP and Director of R&D as a service.
This initiative introduced LABIP members to the Lesaffre Campus and gave Lesaffre Institute of Science & Technology (LIST) employees the opportunity to learn from and talk to experienced researchers and LABIP members.
“Indeed, this workshop addressed issues related to the application of AI and fermentation modeling tools for functional and beneficial microbes such as lactic acid bacteria, yeasts, molds, firmicutes and other relevant microbes,” Sophie Legrain points out.
We at Lesaffre are convinced that AI and modeling can provide fast, useful and reliable tools and will be necessary for future developments.