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Between Natural and Artificial: A Closer Look at Biotechnology

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Biotechnology and flavor creation

From coffees to cheeses and wines, fermentation has been used for millennia to create popular foods and flavors. At Flavorcon 2018, the flavor industry will take a closer look at modern-day fermentation with a presentation from Christina Agapakis, creative director of Ginkgo Bioworks. 

During “Nature-Cultured: Biotechnology and the Future of Flavor,” Agapakis will discuss the intersection of biology and technology in biotechnology and how it is blurring the line between artificial and natural. She will discuss how the improvement of microbe engineering creates opportunities to tackle issues surrounding sustainability, product development and flavor creation. Additionally, she will examine the role of the scientist and their role in educating consumers on the benefits of biotechnology. 

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Catered to professionals in the flavor and food supply chain, Flavorcon will take place on Nov. 11-12, 2019, at the Duke Energy Convention Center, in Cincinnati, Ohio, and will feature:

  • A robust conference schedule; featuring discussions on plant-based proteins, clean label flavors, and the latest natural raw materials,
  • The Flavorcon Innovation Stage; featuring bite-sized education sessions from the show floor,
  • An exhibitor hall with over 50 flavor-related companies,
  • Numerous networking opportunities
  • And much more!

Register Now!