July 16–17, 2025
400 S. Wuthering Hills Dr., Janesville, WI 53546, United States
In the heart of the American Midwest, where agricultural legacy meets industrial innovation, a bold step toward the future of food is taking shape.
Join us as we celebrate the grand opening of the GEA New Food Application and Technology Center of Excellence (ATC) in Janesville, Wisconsin – a place where visionary engineering meets biological innovation to transform how we nourish the world.
This center is a response to a global call for:
Here, startups, scientists and food industry leaders will test and prove their concepts in fermentation and cell cultivation, accelerating the shift from promise to production – right here in Janesville, where GEA’s USD 20 million investment strengthens the Midwest’s position as a food technology hub.
The two-day event reflects the spirit of the center itself: collaborative, curious and committed to building a better food future. The program features inspiring keynotes, pioneering technology showcases and sensory experiences that bring the future of food to life.
July 16, 2025, 6–10 PM: An informal evening reception in Madison’s vibrant museum district |
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July 17, 2025, morning, 9–11:30 AM – an inspirational program kicks off with: |
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July 17, 2025, 1:30–4:30 PM – opening ceremony in Janesville: |
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In a world heading toward 10 billion people, we need more than new foods – we need new systems. This center is key to unlocking those systems. It's a hub for education, collaboration and the scale-up of sustainable protein production that respects both planetary boundaries and consumer expectations.
From precision fermentation to cultivated meat and plant-based innovation, the GEA ATC offers a collaborative platform for all who believe that the way we feed the future must change – and we can only achieve this together.
Located in Janesville, Wisconsin, in the heart of the Midwest with its deep food and agricultural production roots, the center brings new opportunities for regional growth while demonstrating how climate-smart engineering can drive sustainable protein production, at scale.
Eine Pilotanlage für Zellkultivierung und Fermentation, um Innovationen schnell vom Labor in den kommerziellen Maßstab zu überführen.
Schokolade ganz ohne Kakao? Kaffee, der lokal produziert wird – ganz ohne Bohnen? Was nach Science-Fiction klingt, könnte bald Realität werden. Klimawandel, Preissteigerungen und ethische Bedenken machen auch vor zwei unserer beliebtesten Genussmittel nicht Halt. Forschende setzen deshalb auf neue Produktionsmethoden. Das Ziel: weniger CO2, mehr Lebensmittelsicherheit, voller Geschmack.
GEA unterstützt Kunden beim Testen und Skalieren alternativer Eiprodukte und Zutaten, die durch Präzisionsfermentation hergestellt werden.
Ein neues GEA-Technologiezentrum für die Entwicklung von Alternativen zu Fleisch, Milchprodukten, Meeresfrüchten und Eiern in Wisconsin, wird dazu beitragen, die Produktion neuartiger Lebensmittel auf dem US-Markt zu beschleunigen.