Fermented foods have been a popular food category across cultures for millennias. More recently, it has become a viable, more sustainable source for flavor ingredients. To discuss bioproduction’s bright future, Brendon Dusel, senior scientist for Conagen Inc., will present a talk, titled “A Sweet Outlook on Bioproduction of High-Value Targeted Ingredients,” at Flavorcon 2018.
During his presentation, he will examine emerging technologies for bioproduction, explore its current limitations and how it can provide a solution to obtaining natural flavor ingredients. Additionally, he will share several case studies that illustrate the impact of bioproduction on the food and beverage markets.
!['[W]hen a perfumer is given a brief, you're taking parts from different parts of your life and experiences, you're bringing such a personal POV to create an olfactive experience that can't be replicated by a computer that doesn't have those touchpoints,' says perfumer Nicole Mancini.](https://img.perfumerflavorist.com/mindful/allured/workspaces/default/uploads/2026/03/img-7063.PH7aX8fPat.jpg?auto=format%2Ccompress&fit=crop&h=191&q=70&w=340)
