
FERMENTATION 2021 AGENDA & SPEAKERS
TRACKS
Food and Flavor
Hear from leading chefs, authors, and food producers on the latest fermentation techniques, flavors, and innovations.
Business & Legal
Learn how to launch and grow a fermentation business, and navigate the industry's legal and regulatory hurdles.
Science & Health
Discover the science behind fermentation, how to monitor and manage it, and current research into its health benefits.
Schedule
Sunday, November 7, 2021
Founder's Welcome and Introduction
John Gray
Katalina Holdings Co., Inc., Chairman & CEO
Definition & History of Fermentation
Robert Hutkins
University of Nebraska, Professor of Food Science
LAB in Food Fermentations
Michael Gänzle
University of Alberta, Prof & Canada Research Chr in Food Microbiology & Probiotics
Qimin Yaoshu: Lessons for Today from 5th Century China
Mara Jane King
IE Hospitality, Director of Fermentation
Retail Sales Trends for Fermented Products
Brittany Moore
SPINS LLC, Data Product Manager, Product Intelligence
Yeast-Fermented Foods
Maitreya Dunham
University of Washington, Professor of Genome Sciences
Mold-Fermented Foods
Josephine Wee
Pennsylvania State University, Assistant Professor
Monday, November 8, 2021
The Regulatory Landscape
Abigail Snyder
Cornell University, Assistant Professor of Microbial Food Safety
Adam Inman
Kansas Department of Agriculture Food Safety & Lodging Program, Assistant Program Manager
Erin Leigh DiCaprio
University of California, Davis, Assistant Professor of Cooperative Extension
Soirée-Leone
Homesteader & Writer
Jonathan Wheeler
South Carolina Department of Health & Environmental Control, Coordinator for Special Processes at Retail
Koji & Miso
Rich Shih
Our Cook Quest, Author & Culinary Explorer
Jeremy Umansky
Larder Delicatessen & Bakery, Chef & Owner
Crowdsourcing: How to Validate & Fund Your Fermentation Project
Karen Wang-Diggs
ChouAmi, Chief Fermentation Officer
Ferments of Asia: A Global Flavor Experience
Robert Danhi
Flavor360 Solutions Inc., Chef/Co-Founder
Managing Microbiomes to Prevent Defects and Spoilage
Maria Marco
University of California, Davis, Professor
Bread: The Best of Things and the Worst of Things
Vanessa Kimbell
The Sourdough School, Owner & Author
Miguel Toribio-Mateas
The Sourdough School, Director of Research
Managing Microbiomes for Safety
Fred Breidt
USDA/Agricultural Research Service, Microbiologist, NC State University
Mapping Out a Growth Plan that Builds Company Value
Bob Burke
Natural Products Consulting, LLC, Principal
Managing Microbiomes for Flavor and Texture
Ben Wolfe
Tufts University, Associate Professor
David Ehreth
Sonoma Brinery & Alexander Valley Gourmet, Founder
Mirjana Curic-Bawden
Chr. Hansen Inc., Senior Principal Scientist
Robert Aguilera
Chr. Hansen Inc., Account Manager - Cultures and Enzymes
Educating Consumers about Fermentation
Drew Anderson
Cleveland Kitchen, Co-founder & CEO
Hannah Crum
Kombucha Brewers International, President & Founder
Anahad O'Connor
The New York Times, Author/Reporter
Maria Marco
University of California, Davis, Professor
Emilio Mignucci
Di Bruno Bros., Vice President
Amelia Nielson-Stowell
The Fermentation Association, Editor
Investment in Alternative Proteins
Zak Weston
Good Food Institute, Food Service & Supply Chain Manager
Expanding Distribution - the Pluses & Minuses
Rodd Willis
Dot Foods, Inc., Director – Natural & Specialty
Erica Gibson
DPI Specialty Foods, Regional Vendor Relations Manager
Is Fermentation "So White"...or Not?
Miin Chan
PhD student, educator, writer
Sebastian Vargo
Vargo Brother Ferments, Chef/Founder/Owner
Jiayang Fan
The New Yorker, Staff Writer
Kheedim Oh
Mama O's Premium Kimchi, Founder
Mara Jane King
IE Hospitality, Director of Fermentation
Tuesday, November 9, 2021
Are Fermented Foods Probiotic?
Mary Ellen Sanders
International Scientific Association for Probiotics and Prebiotics, Executive Science Officer
Evidence of Fermented Health Benefits
Paul Cotter
Teagasc Food Research Centre, Head of Food Biosciences Department
Upcycling & Zero Waste
Cortney Burns
Chef, Author & Consultant
Jessica Alonzo
Petra and the Beast & Native Ferments, Head of Fermentation & Sous Chef
Jeremy Kean
Brassica Kitchen + Cafe, Executive Chef & Partner
Jori Jayne Emde
Lady Jayne's Alchemy, Chef/Culinary Historian/Food Scientist
Rich Shih
Our Cook Quest, Author & Culinary Explorer
** CANCELLED ** Yogurt - "Live & Active"
Chris Cifelli
National Dairy Council, Vice President of Nutrition Research
What's Next in Craft Alcoholic Beverages?
Alex Lewin
Author & Educator
Lou Bank
SACRED (Saving Agave for Culture, Recreation, Education, and Development), Founder
Joshua Rood
Dr Hops Hard Kombucha, Cofounder & CEO
Patrick Rue
Erosion Wine Co., Winemaker in Training and Owner
Nolan & Trevor O'Malley
CiderScene, Owners
James Jin
Nova Brewing Co., Head Brewer/Co-Founder
Working with Farmers
Cortney Burns
Chef, Author & Consultant
Soirée-Leone
Homesteader & Writer
Meredith Leigh
Author, Activist & Consultant
Michaela Hayes
Rise & Root Farm, Owner & Farmer
Jason Grauer
Stone Barns Center, Crops & Seed Director
Fermented Food & Human Gut Microbiome
Hannah Wastyk
Stanford University, PhD
What Is or Isn't a Health Claim?
Josephine Wee
Pennsylvania State University, Assistant Professor
The Art of Marketing Science
Hannah Crum
Kombucha Brewers International, President & Founder
David Ehreth
Sonoma Brinery & Alexander Valley Gourmet, Founder
Mary Ellen Sanders
International Scientific Association for Probiotics and Prebiotics, Executive Science Officer
Chris Cifelli
National Dairy Council, Vice President of Nutrition Research
ChouAmi Presents: From small-batch testing to large-scale production!
Karen Wang-Diggs
ChouAmi, Chief Fermentation Officer
LEE KUM KEE PRESENTS: Umami's Role in Flavorful Foods
Robert Danhi
Flavor360 Solutions Inc., Chef/Co-Founder
Dan Goral
Lee Kum Kee USA, Sr. Sales Manager for industrial ingredients
**CANCELLED** PAID WORKSHOP: Cash Flow Management
Maria Pearman
Perkins & Co., Principal
**FULLY BOOKED** PAID WORKSHOP: "Office Hours" with the Science Team
Ben Wolfe
Tufts University, Associate Professor
PAID WORKSHOP: HACCP Planning
Charlie Kalish
Food Safety Guides, Co-Owner
NOTE: Schedule is subject to change
Speakers
Adam Inman
Mary Ellen Sanders
Jonathan Wheeler
THANK YOU TO OUR SPONSORS