Fermentation, science, gastronomy: an afternoon at the University of Copenhagen
Countless Danish businesses have based their success on a deep understanding of various fermentation processes. Once again fermentation has become something that also many ordinary consumers are trying out in the kitchen. The Department of Food Science (FOOD), at the University of Copenhagen's Frederiksberg Campus, invites you to Fermentation Day on 2 February 2017, where you can come and hear what researchers, companies and playful, gastronomic entrepreneurs are doing, and as well you will be inspired by the variety of exciting taste samples.
Fermentation is one of the oldest techniques for preserving food. Fermentation is relevant at all levels, from ordinary households to large-scale industry, as you can create some great tastes and textures using this method. Fermentation is also a very sustainable method for processing raw materials, as the method often replaces heat treatment during preparation and in many cases, it eliminates the need for cooling the finished products. The Microbiology and Fermentation Section at FOOD invites you to a lecture on the subject. Everyone is welcome!
Good old brewer's yeast
The programme is packed with exciting lectures, including not least one given by geneticist and microbiologist Kevin Verstrepen from KU Leuven, Belgium, who has researched the family tree of brewer’s yeast and how we can breed yeast strains that can create products with an even better taste. His lectures cover the background of the yeast used in industry today and how by using genetics we can grow new yeast strains for fermenting beer, chocolate and biofuels.
From industrial yeast to yeast for niche production, from Indonesia to Denmark
Whitelabs Copenhagen co-owner Troels Prahl will talk about the production of specialist yeast for niche manufacturers. The yeast is mostly sold for brewing, but Whitelabs also produces yeasts for wine production and for other fermented food products. However, many microorganisms other than yeast may be included in fermentations, for example. lactic acid bacteria, Bacillus spp., mold cultures, etc. From Nordic Food Lab, you can meet head chef Roberto Flore, who uses techniques from all over the world in new contexts and for creating new products. For example, he has developed a version of the Indonesian fermented dish tempeh based on Danish yellow peas instead of the original soya beans.
Other speakers will talk about how microorganisms "speak" to each other in fermented food and how this affects the food products (Professor Lene Jespersen, FOOD), new innovative methods to optimise the taste of wine using malolactic fermentation (Application Manager Sofie Saerens, Chr. Hansen A/S), wild yeast and good taste in Danish wines (Associate Professor Nils Arneborg, FOOD), dos and don'ts with regard to food safety and fermentation (Professor Susanne Knøchel, FOOD), the evolution of bacteriophages in starter cultures for cheese and why this is important (NN, DuPont) and how fermented foods (perhaps) can affect our gut microbiota and health (Associate Professor Dennis S. Nielsen, FOOD).
In addition, there will be many good tasting samples, for example, world-class fermented sausages from Danish Saluminati, good Danish vinegars from Nordhavnens Eddikebryggeri, beer brewed on special yeast from Whitelabs and fruit wines from classic Danish varieties of apples. You will get the opportunity to network with some of the country’s most prominent researchers from both universities and industry and get an update on what is happening within fermentation and fermented food products.
It will be a good day! Are you interested? Seats are limited, so register quickly.
Where: Lecture hall 1.01 (Festauditoriet), Bülowsvej 17, 1870 Frederiksberg. When: 2 February 1 at 4:30 pm (food and chat from 12:00 noon).