FERMENTATION 2021 FERMENTATION 2021

Keynote

Sunday, November 7, 2021

- PST
Definition & History of Fermentation
Robert Hutkins
Robert Hutkins
University of Nebraska, Professor of Food Science

Definition of fermented foods. What counts as a fermented food? History of fermented foods, different fermented food categories, overview of health benefits.

- PST
Fermentation Journeys: Past, Present, and Future
Sandor Katz
Sandor Katz
Author & Educator

For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. Coinciding with the publication of his latest book, Sandor Katz’s Fermentation Journeys, he revisits these special places, people, and foods.

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

- PST
Are Fermented Foods Probiotic?
Mary Ellen Sanders
Mary Ellen Sanders
International Scientific Association for Probiotics and Prebiotics, Executive Science Officer

What is a probiotic? What do we currently know about how probiotics can benefit human health? What are similarities and differences between probiotics and the microbes in fermented foods?