Science, Health and Research
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Continental Breakfast
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Continental Breakfast
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Keynote: Definition of fermented foods. What counts as a fermented food? History of fermented foods and different fermented food categories.
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Robert Hutkins
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Keynote: The global nature of the fermentation revival, with a focus on regulatory challenges.
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Sandor Katz
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Networking Coffee Break
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LAB Fermented Foods
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Michael Ganzle
This talk will cover the basics of lactic fermentations. Foods discussed: fermented vegetables, sourdough, dairy
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Monitoring Food Microbiomes
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Ben Wolfe
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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Yeast-Fermented Foods
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Kevin Verstrepen
This talk will cover the basics of fungal (yeast and mold) fermentations. Foods discussed: beer, cider, wine, other (soy, cheese…)
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Managing Microbiomes to Prevent Spoilage/Defects
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Maria Marco
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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Microbial Diversity in Fermented Foods
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Rachel Dutton
The genetic diversity of microorganisms in fermented foods is vast. This lecture will cover what is meant by the term “strain” and “microbiome” and how the genetic variation between microbes translates into very different fermented food products
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Science Behind the Safety of Fermented Foods
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Fred Breidt
This talk will focus on practical, science-based approaches for chemical and microbial management of fermented foods and beverages.
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Panel: Growing A Fermentation Business. Expanding retail distribution; scaling production; recruiting and training talent; and product development.
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Dave Ehreth (Moderator) with TFA Advisors and Pilot R & D
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Panel: Managing Microbiomes to Improve Flavor
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David Ehreth, Mateo Kehler, Richard Preiss
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TFA Advisory Board Lunch & Meeting (by invitation only)
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Lunch
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Lunch (grab-and-go)
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Grab & Go Lunch
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Grab & Go Lunch
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Workshops and Special Presentations
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Panel: The Regulatory Perspective. State officials discuss the mistakes, either of omission or commission, that producers make, and what could be done to avoid them.
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Joseph Corby, Adam Inman, Casey McCue, and Abigail Snyder
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Panel: The Regulatory Perspective. State officials discuss the mistakes, either of omission or commission, that producers make, and what could be done to avoid them.
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Joseph Corby, Adam Inman, Casey McCue, and Abigail Snyder
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Probiotics and Fermented Foods
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Mary Ellen Sanders
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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Do Fermented Foods Benefit Human Health?
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Maria Marco
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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Keynote: What’s Selling? What’s Not? An overview of trends in retail sales for the major categories of fermented foods and beverages
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SPINS: The Wellness-Focused Data Technology Company
This is the description
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Yogurt: “Live and Active”
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Chris Cifelli
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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Networking Coffee Break
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Welcome Networking Reception
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Keynote: An overview to the connection between the microbes that ferment our food, how they make flavor and affect gut health and how we feel.
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Kirsten & Christopher Shockey
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Networking Reception
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