Program
Hour
Session
8:30 h
Accreditation
9:00 h
Opening and welcome
​
13:10 h
Kombucha: from conservation to trend.
Robert Ruiz,Co-founder - Chief Officer Innovation Lov Ferment.
9:15 h
Japanese method for fermenting rice.
Antoni Campins, Seda Líquida.
10:15 h
Fermented Brains.
Ramon Perise, Mugaritz R&D Director.
11:30 h
Fermented vegetable dairy: challenge and opportunities.
Maxim Boniface, CTO and Co-founder of Vacka.
11:10 h
Coffee break
13:40 h
Lunch
12:10 h
Fermentations: Global innovation and traditional culture.
David Chamorro and Luke Jang, Food Idea LAB.
15:00 h
The aromas of fermentation, from the wine to the ingredient.
Francois Chartier, Chartier World Lab.
15:40 h
Cockatils and Fermentation.
Miguel Angel Jimenez, BarChef de Libé Unique Cocktails.
16:40 h
Our macro and microbiome.
Laura Palmeri, Nature biologist and researcher.
17:20 h
The revalorization of Cava lees in fermented foods.
Alba Martin, Researcher at Chartier World Lab and University of Barcelona.
18:00 h
Closing of the Workshop.