Webinar topic: Traditional Fermentation and its Impact in Food Innovation
Key Takeaways
- Food fermentation: History, Processes, and Impacts
- Traditional fermentation and its impact in food innovation:
- Precision fermentation applied to food innovation
- The benefits of controlled natural fermentation
Our Speakers:
Dr. Michelle Cordeiro, Director of R&D, Crush Dynamics Inc.
Bio: A globally recognized expert in the scale up of innovative fermentation processes and circular solutions. Michelle joins the Crush Dynamics Inc. team from in Brazil. Her focus with the company is scaling our fermentation process while evolving the product line through expansion of the company’s core intellectual property.
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Jamil Karim, Director of Communications, Canadian Food Innovation Network (CFIN)
Bio:
Jamil Karim combines more than a decade of marketing and communications experience with a passion for helping people and companies tell their stories. A creative and energetic team player with a wealth of public sector experience, Jamil has worked with organizations like the Digital Technology Supercluster, Innovate BC, and Western Economic Diversification to launch new programs, secure additional funding, and facilitate cross-sector collaborations.
Jamil also has extensive experience working with industry, where he’s led media and community relations strategies for some of the country’s fastest growing tech companies. He enjoys collaborating with different stakeholders on major projects and has worked with researchers, investors, founders, and innovators on announcements and events that have generated media coverage across North America.
Jamil is deeply committed to having a positive impact on his community. He mentors for the Greater Vancouver Board of Trade’s Leaders of Tomorrow Program and currently serves as President of his local community centre in Richmond, British Columbia.
About Crush Dynamics:
Crush Dynamics is pioneering technology that transforms tannin rich agricultural side streams into high performance, high value food ingredients. Their patented bio transformation process produces natural, minimally processed, clean label ingredients that enable flavour acuity, shelf-life extension, and texturization in a single, cost effective, solution to some of the food industry’s most pressing problems. Their initial valorization focus is the “crush” from wine making, a 15M tonne annual opportunity on a global base, bringing sustainability and carbon neutrality to the wine industry.
Event Details:
Wednesday, January 29, 2025
12:00 - 12:45 p.m. EST
Through Zoom Webinar platform
