FERMENTATION 2021 FERMENTATION 2021

TRACK: Science & Health

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
LAB in Food Fermentations
Michael Gänzle
Michael Gänzle
University of Alberta, Prof & Canada Research Chr in Food Microbiology & Probiotics

An introduction to several major groups of microorganisms necessary for food fermentations and to provide insight on current research examining the diversity and functionality of these microbes in foods. This talk will cover the basics of lactic fermentations. Foods discussed: fermented vegetables, sourdough, dairy.

- PST
Yeast-Fermented Foods
Maitreya Dunham
Maitreya Dunham
University of Washington, Professor of Genome Sciences

An introduction to several major groups of microorganisms necessary for food fermentations and to provide insight on current research examining the diversity and functionality of these microbes in foods. This talk will cover the basics of yeast fermentations. Foods discussed include beer, cider, and wine.

- PST
Mold-Fermented Foods
Josephine Wee
Josephine Wee
Pennsylvania State University, Assistant Professor

An introduction to several major groups of microorganisms necessary for food fermentations and to provide insight on current research examining the diversity and functionality of these microbes in foods. This talk will cover the basics of mold fermentations and the production of fermented proteins.

- PST
Poster Presentations of University Student Research

6:00pm - Chloe Christensen (U of Nebraska) "Do Lactic Acid Bacteria in Fermented Foods Persist in the Gastrointestinal Tract: an in vitro Investigation" 

6:10pm - Evelyn Lemus Silva (Stanford) "Culturing and Sequencing Fermented Foods to Understand Their Microbial and Metabolite Content"

6:20pm - Wannes Van Beeck (UC Davis) "EATLAC: Community science and fermentation of fruits and vegetables at home"

6:30pm - Kylene Guse (U of Minnesota) "Effects of Regular Consumption of Lacto-Fermented Vegetables in the Gut Microbiome"

6:40pm - Kyriaki (Ria) Feidaki (U of Nebraska) "Isolation and Identification of "Wild" Lactic Acid Strains from Traditional Greek Fermented Foods"

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 to Prevent Defects and Spoilage
Maria Marco
Maria Marco
University of California, Davis, Professor

Highlight techniques being used to identify the microbial diversity in a range of fermented foods. How do microbes cause spoilage defects in fermented food microbiomes? What are effective strategies to manage fermented food microbiomes to prevent spoilage? How can producers use experiments in their facilities to identify causes of microbial defects in fermented foods?

- PST
Managing Microbiomes for Safety
Fred Breidt
Fred Breidt
USDA/Agricultural Research Service, Microbiologist, NC State University

Highlight techniques being used to identify the microbial diversity in a range of fermented foods. What are the risks of low acid fermented foods? What approaches can be taken to prevent foodborne pathogen contamination?


- 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?

- PST
Evidence of Fermented Health Benefits
Paul Cotter
Paul Cotter
Teagasc Food Research Centre, Head of Food Biosciences Department

Fermented foods are a top health food trend in 2020, but what do we actually know about their benefits based on human studies?

- PST
** CANCELLED ** Yogurt - "Live & Active"
Chris Cifelli
Chris Cifelli
National Dairy Council, Vice President of Nutrition Research

This talk will emphasize the “live and active” seal used by yogurt manufacturers. How yogurt came to be known as a health food.

- PST
Fermented Food & Human Gut Microbiome
Hannah Wastyk
Hannah Wastyk
Stanford University, PhD

The human gut microbiome is pivotal in human health and disease. This talk will cover how fermented foods may benefit our health by modulating our gut microbiome.

- PST
What Is or Isn't a Health Claim?
Josephine Wee
Josephine Wee
Pennsylvania State University, Assistant Professor

What exactly constitutes a health claim? This contentious topic can be a source of problems and expense for the unwitting or incautious producer. It pays to "never assume," and Penn State's Dr. Josephine Wee explores the essential details.