FERMENTATION 2021 FERMENTATION 2021

Monday, November 8, 2021

- PST
Monitoring Food Microbiomes
Ben Wolfe
Ben Wolfe
Tufts University, Associate Professor

Highlight techniques being used to identify the microbial diversity in a range of fermented foods. What are effective ways to detect specific microbes and microbial communities in fermented foods? How can these approaches be deployed in production facilities? How can this microbial information be used by producers and consumers of fermented foods?

- 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
Mirjana Curic-Bawden
Mirjana Curic-Bawden
Chr. Hansen Inc., Senior Principal Scientist
Robert Aguilera
Robert Aguilera
Chr. Hansen Inc., Account Manager - Cultures and Enzymes

Highlight techniques being used to identify the microbial diversity in a range of fermented foods. What approaches are being used to influence the flavors and textures of fermented foods?

Tuesday, November 9, 2021

- PST