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The Fermentationexperts challenge2017-09-29T12:35:59+00:00

The Fermentationexperts A/S challenge:

“How can we make a business plan for a start-up company focusing on improving intestinal health for humans?”

The Challenge

We challenge you to create a business plan/case encompassing all areas of the start-up of a new company. This means financing of the company, marketing/sales of the products, production of the products, legislative aspects, competencies needed in the company, etc. We have documented the effects on our products for animals and now the same documentation is needed for humans.
Therefore, our challenge revolves around human health on the background of documented tests, research, and results from pigs fed our fermented feed.

Background

Fermentationexperts A/S is an innovative company with operations in Europe and the United States founded in 2007 by Lone and Jens Legarth. Fermentation is the feeding technology of the future for poultry and pig farmers, and we continue to develop new areas where fermentation makes sense. Our aim is to find alternative protein sources in order to improve the health of the animals and the producers’ economy, as well as sustainable production for the environment in general, reducing, for example, use of antibiotics in livestock production.

However, why stop at the health of the animals? Why not take it a step further and look at the possibilities for humans? All over the world, people suffer from serious digestive problems, some with chronic conditions that give them a hard time and reduces their quality of life. What if Fermentationexperts A/S had some of the answers and could invent a product to reduce or prevent some of these serious conditions? We believe that we are on the right track of something very significant, which can give people who suffer from digestive problems back a better quality of life.

Human intestines have many similarities to pig intestines. If the similarity is close to being the same, would it be wrong to assume that we could invent a product based on fermentation that could make remarkable improvements for humans as well? We have several documented results from pigs fed with our fermented feed indicating less need of antibiotic treatments and an improved gut health. Moreover, it is scientifically proved that 50% of all diseases are related to our intestines e.g. inflammatory bowel diseases, type 2 diabetes, cardiovascular disease, obesity, staphylococci, and streptococci infections, to name a few. If that is true, we will also be able to help a large number of people with different types of diseases by making their intestines healthier. Do you see the endless possibilities? We do.

About Fermentationexperts A/S

Fermentationexperts A/S is an innovative company with operations in Europe and the United States. We believe that fermentation is the feeding technology of the future for poultry and pig farmers, and we continue to develop new areas where fermentation makes sense – for the individual farmer’s finances, for the health of their herds, and for the environment. Our strategy is to be located close to the raw materials so that we can keep our production costs as low as possible and remain highly competitive on the market. Throughout its history, Fermentationexperts A/S has worked hard to build up knowledge about fermentation, both in theory and in practice. We are happy to share our knowledge.

The student challenge team

The team of students within these expertise will work and pressent their solution to the challenge

Speakers at the conference

The speakers for the Fermentationexperts A/S Challenge.

Søren Kjærulff,
CTO, Fermentationexperts

Søren was responsible for biopharmaceutical research and development activities in Novozymes, including albumin half-life extension technology platform, anti-microbial, and anti-inflammatory peptides. He was previously a member of Santaris Pharma’s management team as Vice President of Biology & Pharmacology. He held the position of Vice President and Chief Scientific Officer at Pantheco, a Danish anti-infective biotech company based on Peptide Nucleic Acid from 2001-2003. He was the Research Scientist and later Department Manager of protein screening at Novo Nordisk (Novozymes) from 1996 to 2001. He earned his PhD in Molecular Biology from the University of Copenhagen, Denmark (1996).

Polymeros Chrysochou,
Associate Professor, Aarhus University

Associate Professor in Marketing and Consumer Behavior at the MAPP Centre and the Department of Management at the Aarhus School of Business and Social Sciences, and an Adjunct Senior Lecturer at the Ehrenberg-Bass Institute for Marketing Science, School of Marketing at the University of South Australia. His research interests centres on areas of food marketing and consumer behaviour, with emphasis on brand loyalty, packaging, and healthy eating practices. His work has been published in several scientific journals including Journal of Business Research, Journal of Marketing Communications, Journal of Consumer Marketing, Journal of Product and Brand Management, Journal of Retailing and Consumer Services, Food Quality and Preference and Sociologia Ruralis.

Rene Damkjer,
Innovation Fund Denmark

As Regional Program Officer, René Damkjer is focusing on developing the regional connections of Innovation Fund Denmark with InnoBooster. Recently René has been working with entrepreneurship and SMEs regarding a major European application – FoodNexus-KIC, and as Vice-Chairman of the InnoBooster panel.

 

Lars Karnøe,
Senior Counsel, Bird & Bird

Lars is Senior Counsel at Bird & Bird in the Intellectual Property practice group in Denmark. A leading expert within intellectual property law in Denmark, Lars has conducted a large number of infringement proceedings within all areas of IP. Lars also advises on marketing and competition law, working with several clients that operate within specially regulated sectors such as food and beverage. Furthermore, Lars has served as an associate professor at Aarhus University since 1998 and is the author of several books and articles.

Information

  • Session time: September 1th,  10.15 – 12.00

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