Annual Summit

iCAMP26: The 5th Annual Innovation Summit for Food Biomanufacturing

September 1-2, 2026
ARC Conference Center, Davis, CA

Register Here

Join leaders from science, industry, investment, government, and entrepreneurship at iCAMP26 — a premier national summit advancing the future of food biomanufacturing, sustainable food innovation, and the growing U.S. bioeconomy.

Hosted by iCAMP (Integrative Center for Alternative Meat & Protein) headquartered at UC Davis, the summit convenes researchers, startups, manufacturers, investors, policymakers, workforce leaders, and global food companies working to accelerate commercialization, strengthen domestic manufacturing capacity, and build a resilient and competitive food system.

The 5th Annual Innovation Summit will explore the technologies, partnerships, infrastructure, and policy pathways shaping the future of food biomanufacturing across plant-based foods, precision fermentation, biomass fermentation, cultivated products, functional ingredients, and next-generation food manufacturing systems.

Summit topics include:
· Emerging technologies reshaping food systems
· Functional foods, nutrition, and AI-driven food design
· Pet nutrition and novel ingredient innovation
· Circular food systems and waste valorization
· Commercialization, manufacturing scale-up, and investment
· Food security, public policy, and the future bioeconomy
· Workforce development and bioprocessing training
· Technology transfer and university-industry partnerships
· Consumer adoption, sensory science, and product innovation.

Attendees will enjoy keynote presentations, expert panel discussions, fireside chats, networking receptions, sponsor showcases, and student innovation sessions highlighting the next generation of leaders driving the food bioeconomy forward.

iCAMP26 Sponsors

Exclusive Regional Innovation Tours
Registered summit attendees will have the opportunity to sign up for exclusive regional tours showcasing Northern California’s expanding food innovation and food biomanufacturing ecosystem, including pilot facilities, startup incubators, manufacturing infrastructure, and leading food technology companies. Tours the afternoon of September 2nd, 2026 after the summit.

Can't get enough? - Exclusive Food Biomanufacturing Technical Research Retreat on September 3rd, 2026
Registered attendees may also extend their summit experience on September 3rd, 2026 for an optional Technical Research Retreat, an advanced scientific forum exploring all routes to food innovation and food biomanufacturing. Technical sessions will cover crop breeding, plant cell culture, precision and biomass fermentation, strain engineering, ingredient functionality, scale-up engineering, sensory science, consumer acceptance, and translational commercialization pathways.

iCAMP26_Technical_Research_Retreat_Agenda_.pdf

The Technical Research Retreat is open to all. Registration is free for all students, with a nominal fee of $25 for academic faculty and staff and $50 for external attendees to help cover the cost of providing lunch, snacks, and beverages for all participants.

Whether you are a scientist, entrepreneur, investor, policymaker, manufacturer, student, or innovation leader, iCAMP26 provides a unique opportunity to connect with the people, technologies, and partnerships shaping the future of food biomanufacturing and the global bioeconomy.

Be a part of the conversation driving the next generation of food innovation, economic growth, and sustainable manufacturing!

Questions about iCAMP26, sponsorships, vendor booths, or showcasing food products? Email [email protected].

AGENDA DAY ONE

SEPTEMBER 1st, 2026

8:00 AM REGISTRATION & NETWORKING BREAKFAST

Begin the Summit over breakfast while reconnecting with colleagues and meeting researchers, industry leaders, entrepreneurs, students, policymakers, and regional partners from across the food innovation community.

8:30 AM WELCOME TO iCAMP26!

Join us for a warm welcome and a brief introduction to the people, ideas, and opportunities that will shape this year’s Summit.

MC: Kara Leong, Executive Director, iCAMP

8:35 AM OPENING ADDRESS

UC Davis Chancellor Gary May will open iCAMP26 and welcome attendees to a university community advancing research, innovation, and collaboration across the future of food.

Gary May, Chancellor, University of California, Davis

8:45 AM STATE OF THE CALIFORNIA FOOD BIOMANUFACTURING ECOSYSTEM

This opening overview will explore California’s growing food biomanufacturing ecosystem, its emerging strengths, and the opportunities ahead for research, infrastructure, commercialization, and regional collaboration.

David Block, Center Director, iCAMP; Professor of Viticulture and Enology, UC Davis

9:00 AM THE FUTURE OF FOOD INNOVATION: INDUSTRY PERSPECTIVES & EMERGING OPPORTUNITIES

Innovation leaders from major global food companies will share the technologies, ingredients, and market shifts they are watching—and where researchers, startups, and innovation partners should direct greater attention.

Moderator: Harold Schmitz, Founding General Partner, The March Group; Former Chief Science Officer, Mars, Incorporated

John Satumba, Vice President of Global Food Innovation, Cargill

Ryan Bogard, Global S&T Material Science Technical Leader, Mars Petcare

Pauline Teunissen, Global Application Director–Grain Processing, Health & Biosciences, IFF

9:40 AM ENGINEERING & MANUFACTURING TECHNOLOGIES: SCALING THE NEXT GENERATION OF FOODS

This conversation will examine the engineering, processing, equipment, and manufacturing advances needed to move promising food technologies from laboratory research toward reliable and cost-effective production.

Moderator: Amy Rowat, Co-Director, iCAMP; Professor of Integrative Biology and Physiology, UCLA

David Block, Center Director, iCAMP; Professor of Viticulture and Enology, UC Davis

Harishankar Manikantan, Associate Professor of Chemical Engineering, UC Davis

Arun Luthra, Managing Director, Amerging Technologies Pvt. Ltd.

Somen Nandi, Adjunct Faculty, Department of Chemical Engineering, UC Davis

10:20 AM NETWORKING BREAK

Enjoy refreshments and time to continue conversations, visit vendors and student posters, and connect with potential research, industry, and commercialization partners.

10:50 AM SHOWCASING FOOD INNOVATION: EMERGING PROTEINS, INGREDIENTS & TECHNOLOGY

Researchers and entrepreneurs will showcase emerging proteins, plant-cell platforms, functional ingredients, and food technologies while exploring what will be needed to translate these innovations into practical products and commercial opportunities.

Moderator: Pam Ismail, Professor and Director, Plant Protein Innovation Center, University of Minnesota

Nitin Nitin, Professor and Vice Chair, Food Science and Technology, UC Davis

Paulo Zaini, Associate Project Scientist, Department of Plant Sciences, UC Davis

Dan Hogan, Visiting Scholar, Stanford University

Alan Perlstein, Chief Executive Officer, California Cultured

11:30 AM UNIVERSITIES AS MARKET MAKERS: HARNESSING INSTITUTIONAL DINING TO ACCELERATE FOOD INNOVATION

University procurement, dining, and innovation leaders will explore how institutional purchasing power can create meaningful pathways for testing, validating, and expanding the adoption of innovative foods.

Marilyn Biscotti, Director of Procurement Services, UC Office of the President

Kraig Brady, Executive Director of Dining Services, UC Davis

Chef Kue Her, Director of Culinary, UC Davis Student Housing and Dining Services

Kara Leong, Executive Director, iCAMP

12:15 PM NETWORKING LUNCH & STUDENT RESEARCH POSTER SESSION

Enjoy lunch while meeting emerging researchers, exploring student-led scientific work, visiting vendors, and connecting with colleagues from across the food innovation ecosystem.

1:15 PM iCAMP26 EMERGING RESEARCH LEADERS FLASH TALKS

Emerging researchers will present fast-paced, accessible snapshots of their work, highlighting new ideas and discoveries across food science, biotechnology, agriculture, engineering, and biomanufacturing.

Led by Denneal Jamison-McClung, Director, UC Davis Biotechnology Program; iCAMP Education and Workforce Lead

2:35 PM BRINGING FOOD INNOVATION TO THE PLATE: ACCELERATING ADOPTION IN UNIVERSITY & INSTITUTIONAL DINING

Culinary, nutrition, industry, and consumer-behavior leaders will discuss what innovative foods must deliver in taste, nutrition, affordability, sustainability, functionality, and operational performance to succeed in institutional dining.

Moderator: Janet Tomiyama, Professor of Psychology and Director of the DiSH Lab, UCLA

Chef Kue Her, Director of Culinary, UC Davis Student Housing and Dining Services

Chef Alex Dino, Corporate Executive Chef, Nestlé Professional Solutions

Kelsey Nederveld, Director of Nutrition Services, Sacramento City Unified School District

Carsten Carstens, Co-Founder and Chief Science Officer, Karana Foods

3:15 PM NETWORKING BREAK

Take time to refresh, visit the second roundtable session, meet vendors and regional partners, and continue conversations sparked throughout the day.

3:45 PM WORKFORCE DEVELOPMENT: BUILDING CALIFORNIA’S FOOD BIOMANUFACTURING TALENT PIPELINE

Workforce and industry leaders will discuss the education, training, career pathways, and cross-sector partnerships needed to prepare California’s next generation of food biomanufacturing talent.

Moderator: Denneal Jamison-McClung, Director, UC Davis Biotechnology Program; iCAMP Education and Workforce Lead

Kaina Pereira, Executive Director, California Workforce Development Board

Noga Golan, Founder and CEO, Food Impact Partners

Trish Kelly, Senior Advisor, Valley Vision

Teryn Wolfe, Co-Founder and CEO, Nexture Bio

4:25 PM EMERGING RESEARCHER FLASH TALK & POSTER AWARDS

Join us in celebrating the students and emerging researchers whose creativity, scientific excellence, and communication skills are helping shape the future of food innovation.

4:55 PM LOOKING AHEAD TO DAY TWO

We will close the formal program with a brief preview of the investment, policy, infrastructure, and university-center conversations continuing on Day Two.

MC: Kara Leong, Executive Director, iCAMP

5:00 PM END OF DAY ONE

5:00 - 6:30 PM COCKTAIL & APPETIZER NETWORKING RECEPTION

Continue the day’s conversations over cocktails and appetizers while connecting with speakers, researchers, students, companies, investors, and regional partners in a relaxed setting.

ROUNDTABLE DISCUSSIONS — DAY ONE

September 1st, 2026

SESSION ONE 12:10 - 1:20 PM

UC DAVIS RESEARCH, COMMERCIALIZATION & ENTREPRENEURSHIP RESOURCES

Meet the UC Davis teams helping researchers and companies navigate research agreements, entrepreneurship, commercialization, artificial intelligence, industry partnerships, and access to specialized biological resources.

Attendees will rotate among tables in 15-minute intervals, with a brief presentation and time for questions at each table.

ROUNDTABLE 1: UC DAVIS RESEARCH AND INDUSTRY-SPONSORED AGREEMENTS

Learn how UC Davis supports research collaborations and industry-sponsored projects, including the agreements and institutional processes that help partnerships move forward.

UC Davis Research and Industry-Sponsored Agreements Contracting Officer

ROUNDTABLE 2: UC DAVIS VENTURE CATALYST

Explore the programs, entrepreneurial resources, and commercialization support available to help UC Davis researchers and innovators move promising ideas toward market impact.

Karl Jessen, Director, UC Davis Venture Catalyst

ROUNDTABLE 3: UC DAVIS INNOVATION INSTITUTE FOR FOOD & HEALTH

Discover opportunities to connect with food and health innovation programs, industry partnerships, entrepreneurial support, and a broader network of researchers, companies, and investors.

Marissa Pickard, Industry Partnerships Manager, UC Davis Innovation Institute for Food & Health

ROUNDTABLE 4: ARTIFICIAL INTELLIGENCE INSTITUTE FOR NEXT GENERATION FOOD SYSTEMS

Learn how artificial intelligence, data science, and digital technologies are being applied across agriculture, food production, processing, safety, sustainability, and consumer health.

Ilias Tagkopoulos, Director, Artificial Intelligence Institute for Next Generation Food Systems; Professor of Computer Science, UC Davis

ROUNDTABLE 5: UC DAVIS PHAFF YEAST CULTURE COLLECTION

Explore one of the world’s most important yeast collections and learn how its biological diversity supports research, fermentation, biotechnology, and food biomanufacturing.

Dr. Karen Kalanetra, Collection Manager, UC Davis Phaff Yeast Culture Collection

SESSION TWO 3:20-4:30 PM

REGIONAL DEVELOPMENT & BIOMANUFACTURING INFRASTRUCTURE

Connect directly with the incubators, laboratories, development projects, and regional organizations building the facilities and support systems needed to grow food and biotechnology companies.

Attendees will rotate among tables in 15-minute intervals, with a brief presentation and time for questions at each table.

ROUNDTABLE 1: LIFESPACE LABS AND FLEX BIOCULTURE

Learn about laboratory, bioprocessing, and scale-up resources designed to help biotechnology and food biomanufacturing companies advance their work.

Justin Wong, Head of Bioprocessing, LifeSpace Labs and Flex BioCulture

ROUNDTABLE 2: AGSTART

Discover how AgStart supports agricultural and food entrepreneurs through incubation, technical resources, mentorship, industry connections, and regional partnerships.

John Selep, Co-Founder and Board Chair, AgTech Innovation Alliance

ROUNDTABLE 3: INVENTOPIA

Learn how Inventopia provides laboratory space, equipment, entrepreneurial support, and a collaborative community for biotechnology startups in Davis.

Tim Keller, President and Founder, Inventopia

ROUNDTABLE 4: AGGIE SQUARE AND CONNECT LABS

Explore the facilities, innovation community, and partnership opportunities available through Aggie Square and Connect Labs in Sacramento.

Ajith Anand, Connect Labs Representative

ROUNDTABLE 5: BIOSPACE AND CAPITOL INNOVATION DISTRICT

Learn about plans for a connected regional innovation district designed to support biotechnology, food biomanufacturing, company growth, and collaborative economic development.

Mark Romney, Senior Vice President, Blue Rise Ventures and Fulcrum Property

AGENDA DAY TWO

SEPTEMBER 2nd, 2026

8:00 AM REGISTRATION

Join us for morning registration and an opportunity to reconnect before the second day’s conversations begin.

8:30 AM WELCOME BACK

We will open Day Two with a brief welcome and a look at the investment, policy, infrastructure, and partnership themes ahead.

8:40 AM FUELING FOOD INNOVATION: INVESTMENT, ENTREPRENEURSHIP & COMMERCIALIZATION

Investors and commercialization leaders will discuss what promising food innovations need to attract support, build strong companies, demonstrate market potential, and successfully navigate the journey from research to commercialization.

Moderator: David Mills, Distinguished Professor of Food Science and Technology, UC Davis

Max Schmitz, The March Group

Kim Fisher, Director of Programs, UC Davis Innovation Institute for Food & Health; CEO, Food & Health Angels

Mike Lemcke, Director, Aggie Venture Accelerator; Associate Director, UC Davis Venture Catalyst

9:20 AM FIRESIDE CHAT: FEDERAL POLICY, COMPETITIVENESS & THE FUTURE OF FOOD BIOMANUFACTURING

This conversation will explore how state and federal policy, public investment, and strategic partnerships can strengthen research, domestic manufacturing, economic competitiveness, and commercialization across food biomanufacturing.

Jack Bobo, Executive Director, UCLA Rothman Family Institute for Food Studies

Liliana Pond Miller, State Affairs Director, Food Solutions Action

10:00 AM NETWORKING BREAK

Enjoy refreshments and connect with speakers, partners, vendors, and fellow attendees before the final two panel conversations.

10:30 AM SCALING FOOD BIOMANUFACTURING IN CALIFORNIA: INFRASTRUCTURE, PARTNERSHIPS & COMMERCIALIZATION

Leaders from industry, research, development, and regional innovation organizations will examine the facilities, capital, scale-up capabilities, and strategic partnerships required to build a competitive California food biomanufacturing ecosystem.

Moderator: Karen McDonald, Distinguished Professor Emerita of Chemical Engineering, UC Davis

Mark Romney, Senior Vice President, Blue Rise Ventures and Fulcrum Property

Paul Shapiro, Founder and CEO, BMC Ingredients

Penny McBride, Director of Strategic Partnerships, UC Agriculture and Natural Resources and The PLANT

Justin Wong, Head of Bioprocessing, LifeSpace Labs and Flex BioCulture

11:10 AM THE ROLE OF UNIVERSITY INNOVATION CENTERS IN SHAPING THE FUTURE OF FOOD

University-center leaders will discuss how coordinated research, shared infrastructure, workforce programs, industry partnerships, and regional specialization can create a stronger national food biomanufacturing network.

Moderator: Ana Lucia Cordova, Director of Strategic Initiatives, UC Davis Office of Research

David Block, Center Director, iCAMP; Professor of Viticulture and Enology, UC Davis

Amy Rowat, Co-Director, iCAMP; Professor of Integrative Biology and Physiology, UCLA

Pam Ismail, Professor and Director, Plant Protein Innovation Center, University of Minnesota

Rohan Shirwaiker, Executive Director, Bezos Center for Sustainable Protein; Professor, NC State University

11:50 AM CLOSING REMARKS

We will conclude iCAMP26 by reflecting on the ideas, partnerships, and opportunities emerging from the Summit and the work needed to carry them forward.

AFTERNOON OPTIONAL INDUSTRY & PILOT FACILITY TOURS

Registered attendees are invited to visit regional companies, incubators, and pilot facilities and gain a firsthand look at the infrastructure supporting food innovation and biomanufacturing.

For registered attendees