RAFT
Event details
The Recent Advances in Fermentation Technology (RAFT) is a specialized conference organized by the Society for Industrial Microbiology and Biotechnology (SIMB). The next edition, RAFT 2025, is scheduled to be held from November 9-12, 2025, at the Marriott Myrtle Beach Resort and Spa at Grand Dunes in Myrtle Beach, SC. This event focuses on the latest developments in fermentation technology, offering a platform for professionals to discuss innovative techniques, network, and share knowledge.
Upcoming events
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KOREA LAB is one of Asia’s leading B2B exhibitions for laboratory technology, analytical equipment and biotechnology, bringing together global suppliers and professionals from research, pharmaceuticals, chemicals and life sciences. The event showcases cutting-edge laboratory instruments, automation solutions and innovative research technologies, providing an important platform for networking and industry exchange. At our booth, we will showcase Multitron, Celltron, Minifors 2 and eve, demonstrating innovative solutions for modern bioprocessing and laboratory workflows.
The Austrian Food Chemistry Days bring together food chemists, analysts, toxicologists, technologists and nutrition scientists from academia, industry and regulatory bodies to share and discuss the latest research in food quality, safety, authenticity and analytical methods. This scientific conference covers a wide range of topics in food chemistry, offering valuable insights into current trends and developments that shape the future of food analysis and safety.
The 1st Austrian Federal Congress for Fermentation brings together experts, producers and innovators from across Austria to explore the economic and technological potential of fermentation — from traditional techniques to modern high-tech proteins from bioreactors. Over two days at ZIB Nikolai, attendees will gain practical insights into fermentation trends, innovation, sustainability and business opportunities, as well as connect with peers from industry, research and gastronomy.