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X-WR-CALDESC:Veranstaltungen für Station
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DTSTART;TZID=Europe/Berlin:20200610T170000
DTEND;TZID=Europe/Berlin:20200610T180000
DTSTAMP:20261113T140759
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UID:10003685-1591808400-1591812000@station-frankfurt.de
SUMMARY:Remote Event Tools - Demo Session
DESCRIPTION:Are you paralyzed by the sheer amount of remote event tools out there? \nJoin us in our next Deep Dive & get an understanding of the tool jungle out there! \nFor this special session we have teamed up with our friends from Startup Sesame & together we’ll give you an overview of what’s out there currently. \nEight companies will join us\, six are already confirmed: Hopin\, talque\, ConversationStarter.net\, Deal Room Events\, NetworkTables.com\, Veertly. They will present their solution & answer your questions. \nSign up link in the comments via Linkedin Post.
URL:https://station-frankfurt.de/event/remote-event-tools-demo-session/
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DTSTART;TZID=Europe/Berlin:20200610T173000
DTEND;TZID=Europe/Berlin:20200610T183000
DTSTAMP:20261113T140759
CREATED:20200605T110203Z
LAST-MODIFIED:20200605T110203Z
UID:10003678-1591810200-1591813800@station-frankfurt.de
SUMMARY:Innovators´Club: From bench to fork: the science behind cultured meat
DESCRIPTION:The global demand for meat is expected to rise nearly 70% by 2050. How can we feed this growing hunger for animal protein with less negative impact on the environment\, human health and animal welfare?\nCultured Meat – grown in a bioreactor instead of a farm – could be the answer. But what does it take to bring it to the dinner tables of consumers? \nTo find out\, join our first Innovators’ Club Online edition\, “From bench to fork: the science behind cultured meat”\, with our expert keynote speakers: Liz Specht\, Associate Director of Science & Technology at The Good Food Institute\, and Lavanya Anandan\, Head of Innovation Field Clean Meat\, Merck Silicon Valley Innovation Hub. \nDuring the event\, hosted by Annika Zille\, Head of Marketing and Market Intelligence at the Merck Innovation Center\, we will explore the state of the cultivated meat industry and the biotechnology behind it\, answering key questions like: \n– Why should we eat meat grown in a bioreactor?\n– Which technology hurdles do scientists have to overcome before\ncultured meat becomes mainstream?\n– What role do companies like Merck play in the game?\n– How can partnerships accelerate the way from bench to fork?
URL:https://station-frankfurt.de/event/innovatorsclub-from-bench-to-fork-the-science-behind-cultured-meat/
CATEGORIES:Vortragsveranstaltungen
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