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Date


PST
 

Schedule

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Sunday, November 7, 2021

- PST
Founder's Welcome and Introduction
John Gray
John Gray
Katalina Holdings Co., Inc., Chairman & CEO
- PST
Definition & History of Fermentation
Robert Hutkins
Robert Hutkins
University of Nebraska, Professor of Food Science
- PST
LAB in Food Fermentations
Michael Gänzle
Michael Gänzle
University of Alberta, Professor and Canada Research Chair in Food Microbiology and Probiotics
- PST
- PST
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Koji & Miso
Rich Shih
Rich Shih
Author/Culinary Explorer
Jeremy Umansky
Jeremy Umansky
Larder Delicatessen & Bakery, Chef/Owner
- PST
Yeast-Fermented Foods
Maitreya Dunham
Maitreya Dunham
University of Washington, Professor of Genome Sciences
- PST
Mold-Fermented Foods
Josephine Wee
Josephine Wee
Pennsylvania State University, Assistant Professor
- PST
Mycotopia
Douglas Bierend
Douglas Bierend
Freelance writer, independent journalist & author

Monday, November 8, 2021

- PST
Monitoring Food Microbiomes
Ben Wolfe
Ben Wolfe
Tufts University, Associate Professor
- PST
The "Alt-Universe"
Johnny Drain
Johnny Drain
WNWN Food Labs, Fermenter/Cook/Scientist
- PST
- PST
- PST
Ferments of Asia: A Global Flavor Experience
Robert Danhi
Robert Danhi
Flavor360 Solutions Inc., Chef

After decades of research, Robert believes that fermentation should be credited with saving the human race from starvation as well as creating some of the most craveable foods and beverages across the continents. Join author and R&D Chef Robert Danhi on a multimedia adventure across Asia to discover the origins of all fermented bean pastes, their migration across Asia and how they have become building blocks of flavor for home cooks, chefs, product developers, and food scientist globally. 

- PST
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Managing Microbiomes for Safety
Fred Breidt
Fred Breidt
USDA/Agricultural Research Service, Microbiologist, NC State University
- PST
- PST
Managing Microbiomes for Flavor and Texture
Ben Wolfe
Ben Wolfe
Tufts University, Associate Professor
David Ehreth
David Ehreth
Sonoma Brinery & Alexander Valley Gourmet, Founder
- PST
- PST
Educating Consumers about Fermentation
Drew Anderson
Drew Anderson
Cleveland Kitchen, Co-founder & CEO
Hannah Crum
Hannah Crum
Kombucha Brewers International, President & Founder
Anahad O'Connor
Anahad O'Connor
The New York Times, Author/Reporter
Maria Marco
Maria Marco
University of California, Davis, Professor
Emilio Mignucci
Emilio Mignucci
Di Bruno Bros., Vice President
- PST
Investment in Alternative Proteins
Zak Weston
Zak Weston
Good Food Institute, Food Service & Supply Chain Manager
- PST
Kombucha Today
Hannah Crum
Hannah Crum
Kombucha Brewers International, President & Founder
- PST
- PST
Expanding Distribution - the Pluses & Minuses
Rodd Willis
Rodd Willis
Dot Foods, Inc., Director – Natural & Specialty
Erica Gibson
Erica Gibson
DPI Specialty Foods, Regional Vendor Relations Manager
- PST
- PST
Is Fermentation "So White"...or Not?
Miin Chan
Miin Chan
PhD student, educator, writer
Sebastian Vargo
Sebastian Vargo
Vargo Brother Ferments, Founder/Owner
Jiayang Fan
Jiayang Fan
The New Yorker, Staff Writer
Kheedim Oh
Kheedim Oh
Mama O's Premium Kimchi, Founder
Mara Jane King
Mara Jane King
IE Hospitality, Director of Fermentation

Tuesday, November 9, 2021

- PST
Are Fermented Foods Probiotic?
Mary Ellen Sanders
Mary Ellen Sanders
International Scientific Association for Probiotics and Prebiotics, Executive Science Officer
- PST
Evidence of Fermented Health Benefits
Paul Cotter
Paul Cotter
Teagasc Food Research Centre, Head of Food Biosciences Department
- PST
Upcycling & Zero Waste
Cortney Burns
Cortney Burns
Chef/Author/Consultant
Jessica Alonzo
Jessica Alonzo
Petra and the Beast/Native Ferments, Head of Fermentation & Sous Chef
Jeremy Kean
Jeremy Kean
Brassica Kitchen + Cafe, Executive Chef & Partner
Jori Jayne Emde
Jori Jayne Emde
Lady Jayne's Alchemy, Chef/Culinary Historian/Food Scientist
Rich Shih
Rich Shih
Author/Culinary Explorer
- PST
- PST
Yogurt - "Live & Active"
Chris Cifelli
Chris Cifelli
National Dairy Council, Vice President of Nutrition Research
- PST
- PST
- PST
- PST
What Is or Isn't a Health Claim?
Josephine Wee
Josephine Wee
Pennsylvania State University, Assistant Professor
- PST
Marketing vs. Science
Hannah Crum
Hannah Crum
Kombucha Brewers International, President & Founder
David Ehreth
David Ehreth
Sonoma Brinery & Alexander Valley Gourmet, Founder
Mary Ellen Sanders
Mary Ellen Sanders
International Scientific Association for Probiotics and Prebiotics, Executive Science Officer
Chris Cifelli
Chris Cifelli
National Dairy Council, Vice President of Nutrition Research
- PST
- PST
- PST
- PST
- PST

Speakers

Jessica Alonzo
Petra and the Beast/Native Ferments
Head of Fermentation & Sous Chef
Drew Anderson
Cleveland Kitchen
Co-founder & CEO
Lou Bank
SACRED (Saving Agave for Culture, Recreation, Education, and Development)
Founder
Douglas Bierend
Freelance writer, independent journalist & author
Ali Bouzari
Pilot R & D
Co-Founder & CSO
Fred Breidt
USDA/Agricultural Research Service
Microbiologist, NC State University
Bob Burke
Natural Products Consulting, LLC
Cortney Burns
Chef/Author/Consultant
Miin Chan
PhD student, educator, writer
Chris Cifelli
National Dairy Council
Vice President of Nutrition Research
Paul Cotter
Teagasc Food Research Centre
Head of Food Biosciences Department
Hannah Crum
Kombucha Brewers International
President & Founder
Robert Danhi
Flavor360 Solutions Inc.
Chef
Johnny Drain
WNWN Food Labs
Fermenter/Cook/Scientist
Maitreya Dunham
University of Washington
Professor of Genome Sciences
David Ehreth
Sonoma Brinery & Alexander Valley Gourmet
Founder
Jori Jayne Emde
Lady Jayne's Alchemy
Chef/Culinary Historian/Food Scientist
Jiayang Fan
The New Yorker
Staff Writer
Michael Gänzle
University of Alberta
Professor and Canada Research Chair in Food Microbiology and Probiotics
Erica Gibson
DPI Specialty Foods
Regional Vendor Relations Manager
John Gray
Katalina Holdings Co., Inc.
Chairman & CEO
Robert Hutkins
University of Nebraska
Professor of Food Science
Charlie Kalish
Food Safety Guides
Co-Owner
Sandor Katz
Author/Educator
Jeremy Kean
Brassica Kitchen + Cafe
Executive Chef & Partner
Vanessa Kimbell
The Sourdough School
Mara Jane King
IE Hospitality
Director of Fermentation
Alex Lewin
Author/Educator
Maria Marco
University of California, Davis
Professor
Mark McTavish
McTavish Brands
CEO
Emilio Mignucci
Di Bruno Bros.
Vice President
Anahad O'Connor
The New York Times
Author/Reporter
Kheedim Oh
Mama O's Premium Kimchi
Founder
Maria Pearman
Perkins & Co.
Principal
Joshua Rood
Dr Hops Hard Kombucha
Cofounder & CEO
Mary Ellen Sanders
International Scientific Association for Probiotics and Prebiotics
Executive Science Officer
Rich Shih
Author/Culinary Explorer
Kirsten Shockey
Author/Educator
Abigail Snyder
Cornell University
Assistant Professor of Microbial Food Safety
Soirée-Leone
Homesteader/Writer
Jeremy Umansky
Larder Delicatessen & Bakery
Chef/Owner
Sebastian Vargo
Vargo Brother Ferments
Founder/Owner
Karen Wang-Diggs
ChouAmi
Chief Fermentation Officer
Hannah Wastyk
Stanford University
PhD student
Josephine Wee
Pennsylvania State University
Assistant Professor
Zak Weston
Good Food Institute
Food Service & Supply Chain Manager
Rodd Willis
Dot Foods, Inc.
Director – Natural & Specialty
Ben Wolfe
Tufts University
Associate Professor