FERMENTATION 2021 FERMENTATION 2021

Monday, November 8, 2021

- 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