Fermentation: The Past, Present and Future

Speaker: Robert Danhi (Flavor360)

Take a journey though time as this session leads you through a science based culinary perspective of fermented foods that are the foundational flavor globally. We will explore how enzymes and bacteria breakdown proteins to release taste active compounds that you can take advantage of in your R&D work to maximize flavor, reduce sodium and create foods that customers will crave.

2019 Conference Attendees $0
Members $30
Non-Members $50

Click here to create a guest account for purchase

Recent Stories

Plant-Based Proteins & Soy

Member Blog: Why Certify? Featuring Eric Iserman, CCS®