36th VHYC 2025

_{Welcome to the 36^th VHYC

Conference program for the VHYC 2025}

This is the schedule for the VHYC 2025. Clicking the arrows will reveal the abstract text for conference presentations.

_{All times in CEST = UTC+2:00}

Wednesday, 21.05.25 (day before conference)

02:30-04:30 p.m. | Cofalec Technical Commitee meeting - on Cofalec invitation
05:00-06:00 p.m. | VH Berlin Technical Advisory Board (TAB) - on separate invitation
06:00-07:00 p.m. | VH Berlin Advisory Board meeting 
07:15-09:00 p.m. | Get together at the hotel restaurant "Albatros"

Thursday, 22.05.25 (Conference Day 1)

08:30 a.m. | VH Berlin General Assembly - on separate invitation 

10:15 a.m. | Conference opening and welcome President Antoine Chagnon, Lallemand Inc. (CAN)

10:30 a.m. | Corporate Carbon Footprints as the Foundation for Decarbonizing the Yeast Industry: Methods, Challenges, and a Case Study R. Frank, fjol GmbH (GER)

Regulatory demands and ambitious sustainability targets make accurate carbon footprint assessments more important than ever. But how can companies navigate this complex process with both precision and efficiency? What are the right steps to assess the Greenhouse Gas Inventory in a systematic way? What strategies help bridge data gaps and streamline integration?

Using a case study from the baking industry, this presentation offers practical insights, tackles key challenges, and uncovers opportunities for leveraging software-driven methods to accelerate decarbonization.

11:00 a.m. | Scaling-up bioprocesses, from lab to industrial scale in 24 months S. Cristiano, MicroHarvest (GER)

MicroHarvest is a company that produces protein extracts by harnessing the power of microorganisms.

This talk will present the strategy used by a newly formed startup to navigate the "Valley of Death" - the critical phase between lab-scale innovation and full-scale industrial production, where scalability and commercial viability must be demonstrated. Many startups struggle at this stage due to rising costs, time constraints, and the urgent need to gain the confidence of investors and the market.

MicroHarvest's approach focused on developing a high-value product through a process that, while not fully optimized, was mature enough for transfer to pilot scale. The pilot stage presented significant challenges, primarily due to cost-limited trial opportunities. Success depended on identifying critical areas for process improvement and ensuring adaptability to industrial-scale equipment and operational constraints. This phase provided invaluable feedback, allowing process parameters to be refined and a realistic, cost-effective path to industrial-scale implementation to be established.

At the industrial scale, securing a strong partner to share the technical and financial risks was critical. The knowledge gained from earlier stages allowed the process to be adapted to existing production lines within a short timeframe, focusing on key parameters that maintained product quality. A major advantage in this journey was the use of fast-growing microorganisms, which allowed rapid process iterations and an accelerated scale-up timeline - an unusual feat in biotechnology.

11:30 a.m. | Reduction of greenhouse gases in the supply chain of a bakery and disclosure of the biogenic share in the calculation of the product carbon footprint A. Hohlt, Lieken GmbH/Agrofert Group (GER/CZE)

One of the major challenges of our time is to reduce greenhouse gas emissions. For us at Lieken, the first step on the journey to a more sustainable future was to determine the status quo. At Lieken, we calculated our corporate carbon footprint (CCF) and very quickly realized that the majority of the emissions released by our business process are in Scope 3 in the category “purchased goods and services” (Scope 3.1).

As our main raw material is flour, it quickly became clear that we needed to work with our mills to minimize emissions in grain cultivation. The analysis of the various stages in the value chain shows, that the fertilization of grain accounts for a large proportion of total emissions. With the help of our sister company SKW Piesteritz, we have been able to reduce emissions in fertilizer production by 90% through the use of biomethane. A further reduction was achieved through the use of inhibitors, which delay the formation of nitrous oxide in the field during the growth phase. This led to an approx. 50% reduction in nitrous oxide emissions, which are approx. 273 times more harmful than CO₂.

In addition, it is becoming very important for our customers to know what´s the CO₂ footprint of individual product. Here we faced the challenge of determining the biogenic proportion that is generated in our production process. Thanks to our collaboration with VH Berlin, we were able to set up a calculation method. This is the basis for calculating the amount of biogenic CO₂ produced in the manufacturing process through yeast fermentation.

12:00 p.m. | Sustainable solutions in defoaming: Eco-friendly innovations for a greener future J. Kubitschke, LEVACO Chemicals GmbH (GER)

In yeast production, foam control is a critical challenge that can have an impact on efficiency, yield and overall process stability. Our innovative approach focuses on eco-friendly defoaming solutions that align with sustainability goals while improving performance.

As part of our commitment to sustainability, we are ISCC+ certified, ensuring that our products meet stringent criteria for sustainable sourcing and responsible manufacturing. By integrating green chemistry principles and renewable raw materials, we contribute to a greener future for the yeast industry. This paper highlights the benefits of sustainable defoaming technologies, their impact on process efficiency, and their role in reducing of CO₂ footprint and paving the way for a more environmentally responsible production process.

12:30 p.m. | Conference lunch break

02:00 p.m. | Posters and industry views 

Developments on packaging units
Martin Dannenberg
van Mourik Yeast&Packaging (NED)

Fast alcohol measurement in mash, employing gas-liquid-equilibria
Paul Fricko
Fricko Design GmbH (AUT)

Background: Most yeast plants rely on on-line ethanol measurement for their substrate feed control; for reasons of process security and environmental safety a cross check of the on-line measurement is required more or less regularly. The available methods have generally need of especially skilled personnel and/or equipment (GC, Enzymatic, Redox-titration). In contrast, this is a fast and simple method for the task in question.

Method: A dispersed ﬂow of instrument air is equilibrated with the liquid sample and carries oﬀ the temperature equivalent of ethanol in it to the semiconductor sensor. The sensor changes its resistance in relation to the concentration of ethanol (exponential function) and together with the sample temperature the alcohol concentration in the sample can be calculated; sensor resistance and temperature are calculation variables in the speciﬁc evaluation app which contains the necessary sensor parameters.

Determination is fast and simple, taking approx. 4-6 minutes after start of air ﬂow. Exponential sensor characteristic results in lower accuracy at higher concentrations (> 1%). General direct measuring range approx. 0 - 2 (2.5) %, highest accuracy at 0 – 0.5%; samples with higher concentration should be diluted.

Target Applications: Crosscheck of baker’s yeast mash, ethanol check for home brewing and basic fermentations

Production of a nutrient substrate from rapeseed press cake, suitable for organic processes
Ulrich Schmitz
Osnabrück University of Applied Sciences (GER)

03:00 p.m. | BLE project scope "YeastExProPlus": reduction of anti-nutritive effects in alt protein/meat products, enriched with mineral yeasts by HMCE(xtrusion) processing TU Berlin/VH Berlin (GER)

Although high-moisture meat analogues (HMMA) are gaining popularity due to their reduced environmental and climate change impacts they still face challenges when it comes to consumer acceptance. Off-flavors, low contents of certain nutrients (e.g. trace elements), and limited bioavailability of the same are three of the key limitations.

The YeastExPro+ initiative is being formulated as a joint project between TU Berlin, VH Berlin, and industry partners to address these issues by utilizing yeast as a multi-functional ingredient.

The mineral content of the formulation can be increased by adding either multi-trace element-enhanced yeast extracts or yeast bioenriched in trace elements during fermentation. The fermentation process needs to be optimized with respect to the yeast metabolism to achieve high mineral contents of high bioavailability. The techno-functionality of the yeast ingredients is assessed in pilot-scale extrusion and the resulting textural and taste properties of the HMMA are measured in sensory analysis. The interacting effects of (anti)nutritive plant and yeast compounds on the trace element bioavailability are studied in a cell culture model and modelled in silico.

Combining these different aspects and following the value chain from cultivation to consumption, an optimum for balancing sensory and nutritional properties is identified.

03:30 p.m. | Posters and industry views 

IndyPOP – Status Update
Philipp Demling
RWTH Aachen (GER)

Phosphate is an essential resource required to meet the food demands of the growing world population. However, reserves in the form of phosphate rock are severely limited, urging a transition to a circular phosphate economy. The baker’s yeast Saccharomyces cerevisiae can accumulate phosphate as long-chain polymers, so-called polyphosphates, in high amounts after being subjected to phosphate starvation. The current chemical synthesis of polyphosphates is energy-intensive and limited in chain length, which provides a competitive advantage for biotechnological production. Depending on the degree of polymerization and the resulting inherent properties, polyphosphates have various applications in food processing, material science, or biotransformations.
Our research on polyphosphate synthesis in S. cerevisiae integrates fermentation processes with host strain engineering while screening strain libraries to expand our technology to different industrial yeasts. This combination of techniques highlights their beneficial synergies, leading to substantially simplified fermentation processes while maximizing key performance indicators. Furthermore, we have advanced the development of new analytical tools for reliable polyphosphate quantification and demonstrated the potential of our products as pure bio-polyphosphate or polyphosphate-rich yeast extract in applications such as food additives and antimicrobial coatings.
In conclusion, the presented synergistic approach enables efficient biotechnological production of polyphosphates, advancing towards industrial translation and introducing novel applications.

Yeast Rapid Fluorescence Assay for Polyphosphate in Yeast Extracts Using JC‐D7
Claudia Keil
TU Berlin (GER)

Polyphosphate (polyP), a linear polymer of phosphate (Pi/PO43-) linked by phosphoanhydride bonds, plays crucial roles across all domains of life. It serves as a reservoir for phosphate and energy, facilitates cation sequestration, regulates gene activity, and responds to stress. Beyond its biological functions, polyP's diverse physiochemical properties—such as pH buffering, water retention, and antibacterial capabilities—have garnered significant interest in industrial applications.

As the availability of fossil-derived phosphate declines, attention is turning to microbial and bio-based phosphate polymer synthesis. A promising alternative is microbial polyP synthesis, particularly through engineered yeast strains. Rapid and reliable detection methods are essential for screening polyP-producing strains.

In this study, we introduce a straightforward staining technique using the fluorescent dye JC-D7 for the semi-quantitative assessment of polyP in yeast extracts. The performance of JC-D7 was tested under various abiotic conditions and with different polyP extractants. Fluorescence assay results were compared to conventional enzymatic quantification methods, both of which confirmed the high polyP accumulation capacity of Saccharomyces cerevisiae VH 2.200. Additionally, JC-D7 fluorescence successfully distinguished yeast deletion mutants from the EUROSCARF collection, each lacking a single gene involved in polyP metabolism.

This simple and efficient method provides researchers and industry professionals with a valuable tool for detecting polyphosphates, not only in yeast strains optimized for bio-polyphosphate production but also in other biological systems.

04:00 p.m. | End of lectures

04:30 p.m. | Visit: Shuttle bus I to industrial bakery "Harry Brot", Ratingen

04:45 p.m. | Visit: Shuttle bus II to Duesseldorf downtown

06:30 p.m. | Convivial evening in downtown Duesseldorf

Restaurant "The Eight" in Duesseldorf downtown

11:00 p.m. | End of conference Day 1

Friday, 23.05.25 (Conference Day 2)

09:00 a.m. | Product Life Cycle Assessment inactive yeast production B. Bashiri, TFTAK (EST)

The global food system substantially contributes to up to 30% of anthropogenic greenhouse gas (GHG) emissions, is responsible for approximately 32% of global terrestrial acidification and 78% of eutrophication, consumes about 70% of freshwater resources, and occupies over one-third of all potentially cultivable land.

Given these significant impacts, a fundamental transformation of the food system is imperative. It is widely believed that animal-based proteins play a significant role in the food system's environmental impact. Therefore, it is necessary to switch to more environmentally friendly alternative proteins. Single-cell proteins (SCPs) could be a good alternative. SCPs present a promising substitute for animal- and plant-derived feed and human nutrition ingredients. Although there are science-based claims that SCPs are sustainable, there is always room for process improvements and optimization aiming to reduce the environmental impacts even more.

This study presents a comparative life cycle assessment (LCA) of dried yeast extract production, evaluating the sensitivity of its environmental footprint to key process modifications. Specifically, we assess the potential impact of:

Replacing conventional nitrogen sources (e.g., ammonia) with renewable alternatives,
Transitioning to renewable electricity sources, and
Implementing more sustainable drying/evaporation technologies.

09:30 a.m. | ZIM project “Yeast Control”: Digital modellinig and a predictive feed control in baker’s yeast fermentations J. Sturm, BlueSens; F. Dymek, WHS Recklinghausen; L. Horstmann, VH Berlin (GER)

The standard baker's yeast production is using a fed-batch process with the molasses feed being tightly controlled in order to avoid the "Crabtree" effect: When the sugar concentration in the medium becomes too high (>0.1%), the baker's yeast metabolism switches and produces large amounts of ethanol with only 15-20% of the biomass obtained without the “Crabtree” effect.

Most processes use an established "feed curve" which has been created for the process. As online sugar concentration measurement is not available, current process controls measure the ethanol concentration in the fermenter in order to determine if an over-feeding has happened already and thus the molasses feed should be reduced. Usually this is achieved by using a PID controller, but in large fermenter volumes response times of >20 minutes are often found and thus make an exact control difficult, therefore leading to the need of adjustments, often by a human supervisor. Variations in media composition and qualities (molasses) and differences between strains pose additional challenges.

In order to provide an alternative control system, the consortium of BlueSens gas sensor GmbH, Westfälische Hochschule Recklinghausen and VH Berlin is working on a new control system which will improve the feed-control, based on off-gas analysis and currently available process data. This model determines the current state of the fermenter and predicts the course of fermentation, allowing for an adjusted molasses feed control.
BlueSens is developing a combined software and hardware framework to implement the Jones-Kompala kinetic model for predicting ethanol and biomass formation in yeast production processes. This includes the development of the ControlBox, a central platform designed to collect, process, and distribute sensor and model data across all project partners. The ControlBox enables real-time integration of experimental data with model-based predictions. BlueSens contributes its expertise in off-gas analysis and fermentation monitoring to support accurate model implementation and system coordination.

The Westfälische Hochschule Recklinghausen will be developing the machine learning model (ML) which the control will be based on, allowing a predictive rather than a reactive process control.
VH Berlin is going to provide the baker's yeast expertise for what a "good process" is supposed to be, the data and variations from raw materials as well as fermentation data from the past as well as during during the project.

10:00 a.m. | Rethinking energy in the yeast industry - concepts for energy transformation A. Eicher, Autensys (GER)

The subject of energy and energy consumption extends beyond the implications of climate change. Key considerations include: How intensive is the energy consumption for the companies? How are energy costs trending? Is a reliable energy supply ensured? Furthermore, can companies optimize energy utilization and reduce associated expenses?

The answers to these questions have a direct impact on a company's economic success. Particularly in energy-intensive manufacturing processes, such as yeast production, the use of renewable energy can generate positive effects for both the environment and economic efficiency. However, to achieve this, potential for flexibility in meeting energy demands must be identified and practically implemented.

The presentation by Alain Eicher, an expert in sustainable energy concepts at AutenSys GmbH, explains how transformation strategies can help to identify such flexibility potential and utilize it to cover the energy requirement.

He presents simulations and case studies from the production of an industrial company and shows how sites can be made energy secure for the future.

One focus is on the use of green energy sources. It is shown how the use of PV systems, wind power and biogas influences the consumption of electricity and how waste heat can be leveraged within the production process.

10:30 a.m. | Integration of Heat Pumps in processes related to fermentation G. Munde, GEA Liquid Fermentation & Filling Technologies (GER)

Processes in the industrial production of yeast that consume or release thermal energy, such as the heating and cooling of molasses, can be sources of thermal energy that can be recovered. Consequently, the main source of thermal energy in the process can be recovered energy. This leads to a reduction in the use of fossil fuels and CO₂ emissions as well as reducing the need for energy input into the processes.

The basis for the integration of a heat pump system is a process analysis to identify and to quantify the potential of heat sources and heat sinks. The preparation of mass and energy balances helps in the design of the relevant utilities.

After the design phase, a process line can be built that can make use of the recovered thermal energy. The thermal energy is upgraded with electrical energy using heat pump technology.

The decision to consider a heat pump solution or to assess the payback period of the investment depends on several factors in the country of destination, such as the grid mix, fuel price, CO₂ targets to name but a few.

10:50 a.m. | Coffee Break

11:15 a.m. | Komagataella phaffii - filling gaps in fundamental knowledge towards enhanced process sustainability S. Gangl, Bisy GmbH (AUT)

Although the discovery and commercial use of Komagataella phaffii goes back several decades, the methylotrophic yeast can still be considered a “young” player in biotechnology, especially when compared to Saccharomyces cerevisiae.

Today, a wide range of commercial products in the pharmaceutical, diagnostics and food sector are associated with proteins made by K. phaffii. Most of these were derived from production strains, which were generated from a single natural strain isolate from California. In fact, only a few natural K. phaffii strains are available in public culture collections and this raised questions about the general occurrence and viability of K. phaffii, its natural stress responses and sensitivity. While such information is available for S. cerevisiae, published basic data about K. phaffii is still scarce. However, basic knowledge about a production host not only allows optimal design of industrial processes towards higher sustainability, it also enables the search for innovative valorization strategies for production process side streams such as the biomass.

We highlight the relevance of basic knowledge about K. phaffii and present fundamental data to support a sustainable process design and potential valorization of biomass by employing new methods to study the viability of K. phaffii in various microcosms. In addition, the investigation of fundamental viability data and about survival in competitive environments identified anaerobic fermentation processes as an efficient method for biomass valorization.

11:45 a.m. | Transformation to Regenerative Energy Supply: Electromethanogenesis as a sustainable option for biogas upgrading S. Feilner, L. Đelević, TU Berlin (GER)

In order to address the issue of climate change, it is imperative to consider not only the reduction of CO₂ emissions through the use of renewable energy sources, but also the capture of CO₂ in the atmosphere. The yeast and fermentation industries generate significant CO₂-rich exhaust air streams, offering new opportunities for innovative carbon capture and utilization strategies. In this presentation an integration of bioelectrochemical methanation as a scalable approach to improve CO₂ utilization in biogas-based energy systems will be illustrated, using the example of two different EU projects.

In the context of the EU-funded project entitled Biomethaverse, a comprehensive investigation of five distinct methanation technologies is currently underway. The development of a bioelectrochemically assisted anaerobic digestion system (AD-BES) is one of the sub-projects under consideration. The objective of this project is to enhance methane production through the integration of bioelectrochemical processes.

Bioelectrochemically assisted anaerobic digestion (AD-BES) represents an emerging technological approach to biomethane production, where BES electrodes are integrated into the AD reactor. In the AD-BES process, the oxidation of organic substances occurs at the bioanode, resulting in the production of CO₂.
At the same time, CO₂ is reduced to methane by electroactive archaea on the biocathode through the application of an external voltage.

In addition to supporting anaerobic fermentation processes, electromethanogenesis can also serve as a purification process for residual CO₂ in the product gas of a methanation process. This approach is being pursued in the EU project CarbonNeutralLNG, where a two-chamber electromethanogenesis system acts as a purification step after chemical and biological methanation. Through microbial catalysis, CO₂ from diluted gas streams is converted into biomethane, in order to close the carbon cycle, for example in anaerobic digestion and associated fermentation-based industries.

In this presentation, the focus will be on the potential applications, the technical design of the reactors, and the technological advances in electromethanogenesis. In addition to conducting practical test work on a laboratory plant, the modelling and simulation of the reactor systems will also be presented. Through both practical and theoretical investigations, the potential for the advancement of electromethanogenesis and its industrial application can be further explored. In view of the long-standing anaerobic digestion practices in the yeast industry, the proposed system offers a sustainable solution for the decarbonization of industrial energy supply chains and the optimization of biogas use in a climate-conscious manner.

12:25 p.m. | Review on sustainable yeast production waste water treatment applications P. Mohammady, Khuzestan Yeast Co. (IRA)

In general, the production of baker's yeast involves processes that generate wastewater rich in organic loads and pollutants that constitute serious environmental issues. Traditional treatments mostly focus on removing these pollutant elements without highlighting their value to promote approaches aligned with the paradigm of a bio-circular-green economy. This review focuses on the use of microalgae and filamentous fungi in treatment applications, resource recovery, and the implementation of zero-waste biorefinery operations, covering an overview of recent developments on sustainable wastewater treatment technologies especially designed for yeast production.

This study evaluates the potential of microalgae cultivation to efficiently remove pollutants and recover important nutrients from wastewater. Besides, through photosynthetic production, microalgae increase CO₂ capture, enabling the production of valuable chemicals such as carotenoids and omega-3 fatty acids. This research will also address how filamentous fungi can produce value-added metabolites, for example, proteins and pigments, by using biotechnological evaluation and show their impact in a circular economy in the food industry.

The process of valorizing waste streams, especially through the transformation of vinasse into biogas via anaerobic digestion, constitutes a notable opportunity for the recovery of resources. The creation of organo-mineral fertilizers from processed effluents not only promotes sustainability but also aligns with current production methodologies, thus enhancing the economic evaluations of recovery systems.

The Integration of biological treatment systems gives a feasible alternative to sustainable yeast manufacturing, since economic analysis shows potential profitability by creating value-added products that are aligned with environmental regulations. Future research efforts should focus on process optimization and scale-up strategies to tap the benefits of these novel approaches effectively.

12:35 p.m. | Energy- and CO₂-neutral Wastewater Treatment, a showcase N. Trautmann, Aqua & Water International (GER)

This presentation introduces a holistic concept for transforming conventional wastewater treatment plants into energy- and CO₂-neutral facilities. The approach focuses on significantly reducing energy consumption for wastewater treatment while simultaneously increasing electricity generation through enhanced biogas production. Special attention has been given to minimizing nitrous oxide and methane emissions to ensure that the overall treatment process is climate-neutral—not only through reduced consumption but also through lower greenhouse gas outputs.

Key technical measures include the implementation of high-efficiency aeration systems, biological phosphorus elimination, sludge disintegration, and the integration of renewable energy sources such as solar and wind power. Furthermore, the plant’s role is expanded beyond wastewater treatment by incorporating hydrogen production and utilization, enabling it to serve as a decentralized energy hub within the urban energy system.
An important component of the concept is the use of AI-based control systems that dynamically optimize the biological treatment process, further lowering electricity demand and emissions. The result is a wastewater treatment plant that not only treats sewage sustainably, but also contributes actively to the energy transition and climate protection.

01:00 p.m. | Feedback & Farewell Vice President Thomas Lotz, Lesaffre Germany (GER)

01:15 p.m. | Conference lunch

02:30 p.m. | End of conference

Welcome to the 36th VHYC Conference program for the VHYC 2025

_{Welcome to the 36^th VHYC

Conference program for the VHYC 2025}