Kombucha, kefir, beer and everything in between. Fermented drinks are a big hit, and new drinks are invented every year. On this day, you will get an exclusive opportunity to taste your way through chosen fermented drinks whilst you discover the potential of fermentation.
There are four speakers on the programme – one scientist and three company perspectives. They will all give you valuable insights into the possibilities of fermentation.
The first speaker is Associate Professor Timothy John Hobley who is responsible for the microbrewery at DTU. Tim will enlighten us with knowledge about innovation in brewing and fermented drinks and further discuss ‘Engaging with academics to bring new ideas to life’.
Representing Chr. Hansen is Nathalia Edwards, Application Manager in Wine Innovation, who will dig into the application possibilities with yeast and bacteria for fermented beverages.
Thirdly, Mayianne Founder and Ceo of Pure Kefir Crystals will take you on a Kefir tasting journey while expanding your knowledge about taste and water kefir.
Lastly, Chan’nel Thomas, Chairperson at Biologigaragen and Founder and CEO of Little Pink Maker will discuss her endeavors with fermentation and taste.
The event is in english.