Vorträge / Speeches

Zeitplan / Timetable

09.50-10.20
🇩🇪 Fermentieren zuhause: ein Streifzug
Elisabeth Müller – Micromicmac
10.30 – 11.20
🇩🇪 Das menschliche Mikrobiom
Sarah Müllhaupt – Naturheilpraxis
11.30 – 12.10
🇬🇧 The soil microbiome
Christa Herrmann & Eric Pinto – Terrabiom
12.20 – 13.00
🇬🇧 Miso and koji in Japan
Yuko Ronda – Kojiron
13.10 – 13.50
🇬🇧  Kombucha: The path to commercial production
Patrick Switzer – Nÿcha
14.00 – 14.30
🇩🇪 Sake: Produktion und Verwendung
Christian  & Oliver Weibel – Yamasake
14.40 – 15.40
🇬🇧 Podium discussion:
The future of fermentation in gastronomy
Matteo Leoni – PureTaste
Darren Burke & Franziska Wick- Wild Pulse
more information about this podium discussion
15.50 – 16.30
🇩🇪  Miso und Koji in Europa
Patrick Marxer – DasPure
16.30 – 17.00
🇬🇧 Cooking with miso, amazake,
nukazuke, rice koji, salt koji

Janine Lee – Heimlifae