Schedule

Saturday, August 27, 2022

- CDT
Food, Flavor & Culture Workshop
Sensory Analysis of Fermented Vegetables (Now Free!)
Katie Osdoba
Katie Osdoba Sensory Spectrum, Inc., Director of Client Services ‚Technical Development
John Noone
John Noone Sensory Spectrum, Sensory Technician

Sunday, August 28, 2022

Monday, August 29, 2022

- CDT
Business, Legal & Regulatory Keynote
Educating Consumers About Fermentation
Jenna Mills
Jenna Mills Eat Well Global, Account Manager
Kirsten Shockey
Kirsten Shockey The Fermentation School, Author/Educator/Co-Founder
Shannon Coleman
Shannon Coleman Iowa State University, Associate Professor & State Extension Specialist
Matt Lancor
Matt Lancor Kombuchade, Founder/CEO
Amelia Nielson-Stowell
Amelia Nielson-Stowell The Fermentation Association, Editor
- CDT
- CDT
Business, Legal & Regulatory
Sales Trends for Fermented Foods & Beverages
Brandon Casteel
Brandon Casteel SPINS, Vice President of Channel and Retail Partnerships
Caroline Davidson
Caroline Davidson SPINS, Director of Channel and Agency Partnership
- CDT
- CDT
Science & Health
Microbial Fermentation in Alternative Protein Production
Ravi Sheth
Ravi Sheth Kingdom Supercultures, Cofounder & CSO
Debbie Yaver
Debbie Yaver Nature's Fynd, Chief Science Officer
- CDT
- CDT
- CDT
Food, Flavor & Culture
Coffee Fermentation
Frédéric Mestdagh
Frédéric Mestdagh Nestlé Nespresso, Coffee research manager
- CDT
Science & Health
Designing Human Studies on Fermented Foods
Hannah Holscher
Hannah Holscher University of Illinois at Urbana-Champaign, Associate Professor of Nutrition
- CDT
Business, Legal & Regulatory
Scaling Your Ferment Business - Part 2
Harmony Sage
Harmony Sage Long Beach Beer, Bread and Spirits Lab, Owner & Founder
Jack Joseph
Jack Joseph Komunity Kombucha, Founder & CEO
- CDT
Food, Flavor & Culture Keynote
Fermented Flavor Development - Trends & Challenges in Restaurants
Jori Jayne Emde
Jori Jayne Emde Lady Jayne's Alchemy, Chef / Educator
Misti Norris
Misti Norris Petra and the Beast, Executive Chef/Owner
Sean Brock
Sean Brock Audrey Restaurant, Chef/Owner
Jeremy Kean
Jeremy Kean Brassica kitchen, Chef/owner
- CDT
- CDT
- CDT
- CDT
- CDT
Food, Flavor & Culture Keynote
Traditions of Fermentation, Cultural Appropriation, and Diversity
Robert Danhi
Robert Danhi Flavor360 Solutions Inc., Chef/Co-Founder
Kheedim Oh
Kheedim Oh Mama O's Premium Kimchi, Founder
Beverly Kim
Beverly Kim Parachute/Wherewithall, Chef/Owner
Josephine Wee
Josephine Wee Pennsylvania State University, Assistant Professor
Ismail Samad
Ismail Samad Loiter/ Wake Robin Foods, Founder
Lauryn Chun
Lauryn Chun Mother-in-Law's, Founder and CEO

Tuesday, August 30, 2022

- CDT
- CDT
- CDT
- CDT
- CDT
- CDT
Business, Legal & Regulatory
The Regulatory Lansdscape (Double Session!)
Adam Inman
Adam Inman Kansas Department of Agriculture, Assistant Program Manager
Shannon Coleman
Shannon Coleman Iowa State University, Associate Professor & State Extension Specialist
Fred Breidt
Fred Breidt North Carolina State University, USDA ARS
Maureen Kaitis
Maureen Kaitis Alcohol and Tobacco Tax and Trade Bureau, Investigator
- CDT
Science & Health
Fermented Food Safety and Impact on Humans
Bing Wang
Bing Wang University of Nebraska-Lincoln, Associate Professor
- CDT
Business, Legal & Regulatory Keynote
Upcycling and Zero Waste
Jessica Alonzo
Jessica Alonzo Native Ferments TX, Owner / Fermentation Specialist
Jeremy Kean
Jeremy Kean Brassica kitchen, Chef/owner
Mac Krol
Mac Krol mac.ferments, CEO & Founder
Richard Preiss
Richard Preiss Escarpment Labs, Microbiologist
Michelle Ruiz
Michelle Ruiz Hyfé Foods, CEO/Co-founder
Ismail Samad
Ismail Samad Loiter/ Wake Robin Foods, Founder
- CDT
Business, Legal & Regulatory Keynote
Fermentation Today in Europe
Juana Frias
Juana Frias Institute of Food Science, Technology and Nutrition (ICTAN-CSIC), Senior Research Scientist
- CDT