Leon Han graduated from Jiangnan University with Master Degree in Fermentation Engineering in 2005. He joined GEA Process Engineering China Ltd. in 2007. Currently Leon assumes full responsibility and accountability of daily business of BU and driving the business growth. He has extensive experience of products insights in dairy, beverage and food applications and process engineering knowledge. Meanwhile he is recognized by the solid experience of sales leadership and business development across dairy, food and beverage applications.
Faced with global population growth, traditional food production models are encountering dual challenges of sustainability and scalability, with their enormous environmental costs becoming impossible to ignore. Against this backdrop, precision fermentation technology is emerging as a key engine for reshaping the food industry—capable of not only overcoming resource constraints but also creating a new generation of food products that combine high quality with sustainability.
As part of the new food business segment, precision fermentation at GEA, a Fortune 500 company, serves as a strategic pillar in the company’s development plan from 2021 to 2030. By integrating core technologies across the organization and leveraging extensive project experience and innovation capabilities, GEA offers unique advantages in fermentation process optimization, large-scale production, and diverse food applications.
Let’s delve into the successful applications of precision fermentation in areas such as dairy alternatives, protein enhancers, and natural flavorings, showcasing how process innovation can achieve a win-win scenario for both the economy and the environment.