Programme

17-00 – 18:00

Welcome Reception and Early Registration 

18:00 – 19:30

A showing of the documentary film ‘Fermented’ (2017). Author and chef Edward Lee takes an in-depth look at the ancient process of fermentation and how it is used in modern times. Director: Jonathan Cianfrani. Running Time: 1 hour 8 minutes. 

09:30 – 10:00  

Coffee and registration. 

10:00 – 10:45 

Kombucha: Superfood for the mind and body? 

A panel discussion on an Innovate UK-funded research project at Aberystwyth University, looking at the impact of kombucha fermented tea on stress levels and emotional control in healthy individuals. Speakers include Professor Nigel Holt, Head of the Department of Psychology at Aberystwyth University; Dr Amanda Lloyd, a Food, Diet and Health Researcher at the University’s Department of Life Sciences; Mark Pavey, Director at Conwy Kombucha Ltd, and Dr Alexander Taylor, a Chartered Psychologist and Lecturer in the University’s Department of Psychology.  

10:45 – 11:30 

A break for refreshments and a chance to network in our milling area as you wander through a range of display stands showcasing different research projects; organisations offering support services to the food and drink industry, and Welsh companies producing fermented food and drink products. There will also be a display of academic research posters. 

11:30 – 12:00 

Fermenting: Yeast & the Perfect Pint 

Did you know that fermentation may have first been used to produce beer around 13,000 years ago? Professor Hazel Davey from Aberystwyth University’s Department of Life Sciences takes us on a journey back to the origins of brewing and brings us up to date on how modern research is helping to deliver a perfect consistency and quality. She will be joined by Dr Lindsey Male, a former PhD student at Aberystwyth who now works at Aber Instruments. The company was the University’s first spin-out company when it was set up more than 35 years ago and it was founded on a research breakthrough which led to the development of equipment to accurately measure and control the levels of yeast in the beer fermentation process. 

12:00 – 12:45 

Creating Health Promoting, Novel & Sustainable Fermented Products 

Fermented vinegar is anecdotally said to have numerous health benefits, but can the claims be backed up by science and how can researchers help develop new fermented products that are good for us?  Dr Amanda Lloyd, Department of Life Sciences, Aberystwyth University, and nutritionist and technologies researcher Natalie Rouse from BIC Innovation are working with the founder of Pant Du Vineyard and Orchards, Richard Wyn Huws, to explore the properties of fermented apple cider vinegar and other foods. Bilingual session with simultaneous Welsh-English translation. 

13:00 – 13:45 

Lunch & Networking 

Join us for a buffet lunch in the theatre bar, featuring a few fermented foods. There will also be a chance to chat and to browse around stands showcasing Welsh fermented food and drink products, industry organisations, research projects and academic posters. 

13:45 – 14:30 

Water Kefir & Sauerkraut Making Demonstration 

A practical introduction to making water kefir and sauerkraut with Laure Boutrais, naturopath and founder of Absorb – a Cardiff-based company established in 2017 to produce a range of fermented food and drink. Laure will also give an overview of the different varieties and characteristics of fermented foods and drink, and share taster samples with the audience. 

14:30 – 15:30 

Future Trends in Fermentation 

A panel discussion looking towards the future with academics who are working on a range of research projects related to fermentation – from seaweed products to creating sustainable microbial foods through yeast and fungi fermentation. Speakers include Dr Dave Bryant from Aberystwyth University’s Institute of Biological, Environmental & Rural Sciences (IBERS); Dr Rhian Hayward from AberInnovation; Professor Huw D Jones (IBERS); Jamila La Malfa-Donaldson, Prohempotic; Professor Darren Oatley-Radcliffe from Swansea University. 

15:30

Event Ends