Contemporary Food Fermentation: Science, Gastronomy and the Future of Flavor

Описание: Contemporary food fermentation takes center stage in this exclusive webinar hosted by Basque Culinary Center, where science, gastronomy, and creativity converge.
Discover how microorganisms, cultural heritage, and culinary innovation are reshaping modern gastronomy—through fermentation techniques, scientific insight, and cross-disciplinary collaboration.

Moderated by Sasha Correa, food journalist, the webinar features:
◉ Sandor Katz: Legendary fermentation revivalist and author of The Art of Fermentation.
◉ Arielle Johnson: Flavor scientist and researcher at the intersection of chemistry and gastronomy.
◉ Johnny Drain: Food technologist and sustainability advocate, known for his work with fermentation in culinary innovation.
◉ Cipriano Carrero: Coordinator of the Master’s Degree in Food Fermentation at Basque Culinary Center.
◉ Diego Prado: Chef, researcher, and culinary innovation consultant.

In this conversation, you will:
◉ Explore how fermentation and modern gastronomy intersect in restaurants, research labs, and home kitchens.
◉ Learn how chefs, scientists, and educators use microorganisms and flavor creation as tools for sustainability, creativity, and storytelling.
◉ Understand the academic perspective behind the new Master´s Degree in Food Fermentation and why fermentation is now studied, practiced, and reimagined worldwide.

Ideal for:
Chefs, researchers, food scientists, and curious minds interested in the future of food, microbiology, and gastronomic innovation.
🎓 Learn more about the Master's Degree in Food Fermentation:
https://www.bculinary.com/en/masters/...