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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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Taste the innovation at Flavorcon on Nov. 11-12, 2019 at the Duke Energy Convention Center in Cincinnati, Ohio. Designed for the flavor professional, this conference will feature 2 days of technical insight, trend analysis and networking. To register for Flavorcon, visit the website here