FERMENTATION 2020 is the first event in the United States that brings together everyone involved in the world of fermentation - producers, retailers, chefs, scientists, authors, suppliers, and regulators to share knowledge, experience, and strategies for growth.
Together we will explore the power of fermentation to build flavor, preserve food, and enhance health, and discuss how we can document and promote these benefits to the public.
Who Should Attend
We also welcome producers of products that are oxidized (eg, tea) and cured (eg, salumi, jerky).
Agenda & Speakers
We will be regularly announcing speakers leading up to the event, so please check back often for the latest list of speakers
Kirsten K. Shockey and Christopher Shockey are the co-authors of bestselling Fermented Vegetables, Fiery Ferments, and the new Miso, Tempeh, Natto and other Tasty Ferments books that came from their desires to both help people eat in new ways, both for the health of themselves and the planet and to push these culinary arts to new flavors. They got their start in fermenting foods twenty years ago on a 40-acre hillside smallholding which grew into their organic food company. When Kirsten and Christopher realized their passion was for the process, they chose to focus on teaching fermentation arts to others instead. They travel worldwide helping people to make, enjoy and connect with their food.
Maria Marco is a Professor in the Department of Food Science and Technology at the University of California, Davis, USA. Prof. Marco received her BS degree in microbiology from the Pennsylvania State University and PhD from the University of California, Berkeley. She then worked as a postdoc and subsequently as a scientist at NIZO food research, The Netherlands where she also led a project supported by the TI Food & Nutrition. Prof. Marco initiated her laboratory at UC Davis in 2008. Her research focuses on lactic acid bacteria in food systems and the mammalian digestive tract. The broad objective of her work is to identify the attributes of microbes that can be used to guide improvements in food production to benefit human health.
Benjamin E. Wolfe is an Assistant Professor in the Department of Biology at Tufts University, running the Wolfe Lab. The work in the Wolfe Lab will help develop principles of microbial community assembly that can guide the design and manipulation of microbial communities in agriculture, industry, medicine, and nature. Prof. Wolfe received his BS degree in Natural Resources/Plant Science from Cornell University, his masters from University of Guelph and PhD from Harvard University before becoming a Postdoctoral Researcher in the FAS Center for Systems Biology at Harvard. His research and teaching interests include Ecology and evolution of microbial communities, Microbiology of food systems, Plant-microbe interactions, and Public perceptions and knowledge of microbes.
We will be regularly updating our agenda leading up to the event, so please check back often for the latest schedule.
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FERMENTATION 2020 will be held at the
Chicago Marriott Downtown Magnificent Mile
540 North Michigan Avenue
Chicago, Illinois 60611
(Driveway Entrance on 541 North Rush Street)
We have negotiated a discounted room rate of $179/night for FERMENTATION 2020 attendees. Rooms are available for stays May 19 - May 24.
You must book your room by May 7, 2020 to receive the discounted rate.
So how do you choose between all of Chicago’s top restaurants, nightlife spots, shopping districts, sporting events, museums, and performing arts? Check out Choose Chicago to plan your time in the Windy City.
Register for FERMENTATION 2020 and SAVE 40% ($200) when you register by February 27, 2020.
Your registration gives you access to all tracks and sessions and includes a 1-Year Membership to The Fermentation Association.
Questions? Please contact us at email@example.com
You will be taken to our secure registration site hosted at eventzilla.net to complete your registration