FERMENTATION 2021 FERMENTATION 2021

Hopin

Sunday, November 7, 2021

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Founder's Welcome and Introduction
John Gray
John Gray
Katalina Holdings Co., Inc., Chairman & CEO
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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.

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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.

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Qimin Yaoshu: Lessons for Today from 5th Century China
Mara Jane King
Mara Jane King
IE Hospitality, Director of Fermentation

Qimin Yaoshu ("Essential Arts for the People's Welfare"), an agricultural treatise first published in 540 CE, details in 92 chapters how a 5th/6th century estate in North China would have been managed.  Beyond its value as a working history for agricultural practices, the Qimin Yaoshu contains numerous recipes for cooking, fermentation and other preservation practices including the first complete recipes for making Qu, or what has become more widely known today as Koji. Join Mara King in a deep dive into the Qimin Yaoshu. What does it mean for a food system to have an agricultural guide? Delving in to the recipes in the Qimin Yaoshu, what do these guides for creating fermented foods from 5th Century China teach us about building robust and low waste systems today?

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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.

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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.

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Mycotopia
Douglas Bierend
Douglas Bierend
Freelance writer, independent journalist & author

From ecology to fermentation, in pop culture and in medicine - mushrooms are everywhere. Author Doug Bierend has written In Search of Mycotopia to uncover the vanguard of mycologists; growers, independent researchers, ecologists, entrepreneurs, and amateur enthusiasts exploring and advocating for fungi’s capacity to improve and heal. From decontaminating landscapes and waterways to achieving food security, he examines how humans can work with fungi to better live with nature—and with one another.


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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.

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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

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Koji & Miso
Rich Shih
Rich Shih
Our Cook Quest, Author & Culinary Explorer
Jeremy Umansky
Jeremy Umansky
Larder Delicatessen & Bakery, Chef & Owner

Koji Alchemy authors Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks.

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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?

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Ferments of Asia: A Global Flavor Experience
Robert Danhi
Robert Danhi
Flavor360 Solutions Inc., Chef/Co-Founder

After decades of research, Robert believes that fermentation should be credited with saving the human race from starvation as well as creating some of the most craveable foods and beverages across the continents. Join author and R&D Chef Robert Danhi on a multimedia adventure across Asia to discover the origins of all fermented bean pastes, their migration across Asia and how they have become building blocks of flavor for home cooks, chefs, product developers, and food scientist globally. 

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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?

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Bread: The Best of Things and the Worst of Things
Vanessa Kimbell
Vanessa Kimbell
The Sourdough School, Owner & Author
Miguel Toribio-Mateas
Miguel Toribio-Mateas
The Sourdough School, Director of Research
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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?


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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?

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Kombucha Today
Hannah Crum
Hannah Crum
Kombucha Brewers International, President & Founder

Hannah Crum, from her perspective both as President of Kombucha Brewers International (KBI) and as a kombucha educator, discusses the state of the industry. She will touch on the biggest challenges and opportunities facing  producers, along with the current major initiatives at KBI.

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Vinegars
Kirsten Shockey
Kirsten Shockey
The Fermentation School, Author/Educator/Co-Founder

Fermentation expert and educator Kirsten Shockey will take a deep dive into the long history of vinegar and its many varied uses,  sharing insights into vinegar-making traditions around the world. 

Tuesday, November 9, 2021

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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?

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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?

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** 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.

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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.

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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.

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ChouAmi Presents: From small-batch testing to large-scale production!
Karen Wang-Diggs
Karen Wang-Diggs
ChouAmi, Chief Fermentation Officer

Discover why ChouAmi can become an integral part of your recipe development, and learn how it was used to enable the process of taking a small-batch recipe to full scale commercial production.

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LEE KUM KEE PRESENTS: Umami's Role in Flavorful Foods
Robert Danhi
Robert Danhi
Flavor360 Solutions Inc., Chef/Co-Founder
Dan Goral
Dan Goral
Lee Kum Kee USA, Sr. Sales Manager for industrial ingredients

Umami plays a key role in many fermented foods. By now, most of us know it’s your 5th taste.  This presentation has a unique blend of scientific, culinary and cultural information that will help take your understanding of umami to the next level.  It includes a tutorial on Umami function that explains what it is, why we have it, how it is different from the other four taste senses and how it can be used to make foods taste better.  Traditional Asian bean and chili pepper products are used as examples to show how umami and complex flavors are created through fermentation and salt curing processes.

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