From Laboratory to Pilot Scale: Advancing CO₂ Fermentation for Sustainable Proteins

Zeton is pleased to contribute to the development of a novel fermentation pilot plant for the Department of Biological and Chemical Engineering (BCE) at Aarhus University. As part of the joint research program 'CO₂-to-Protein', initiated by BCE and the Novo Nordisk Foundation CO₂ Research Center (CORC), this project represents a meaningful step toward circular and sustainable food production.

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Based on a recent scientific breakthrough by Professor Lars Angenent – professor of environmental biotechnology at the University of Tübingen and part-time professor at Aarhus University – the pilot plant enables the biological conversion of surplus CO₂ into protein-rich biomass. This technology opens new possibilities for producing food-grade proteins using renewable inputs.

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From Concept to Pilot: CO₂ Fermentation in Practice

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The pilot plant uses waste CO₂ as a feedstock for microbial fermentation. Microorganisms convert a mixture of CO₂, hydrogen (H₂), and oxygen (O₂) into high-quality proteins suitable for human consumption. The H₂ and O₂ are generated on-site via electrolysis, making the system fully self-sufficient and aligned with the principles of green chemistry and the circular economy.

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This setup allows researchers to study and optimize the fermentation process, with the goal of improving efficiency and preparing the technology for future scale-up.

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Engineering for Flexibility and Food Safety

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Zeton designed and built the pilot plant with a strong focus on modularity and hygienic operation. The system consists of a main frame with two stacked subframes, allowing for easy transportation and robust set-up.

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To meet the stringent requirements of food-safe and microbiological processes, the plant features SIP and CIP features with minimal dead volumes, optimizing cleanability and preventing contamination.

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Collaboration and Impact

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By combining Aarhus University’s scientific insights with Zeton’s expertise in process design and system integration, together we created a pilot plant that is not only functional, but also designed to allow for easy scale-up towards an industrial-scale process. This collaboration bridges the gap between academic innovation and industrial realization, enabling the quick transition from research to scalable, real-world applications.

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We are proud to support this pioneering initiative and look forward to contributing to future developments in sustainable food technology.

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Professor Lars Angenent: "The Zeton team is very detail-oriented, and you quickly feel part of the team, they then deliver on what they had promised on time."