Media release – Tasmanian Institute of Agriculture, 14 February 2023
Science, creativity, and entrepreneurship on menu at fermentation masterclass
An upcoming fermentation masterclass, to be held in Launceston, will hear from industry leaders on the scientific, entrepreneurial, and practical aspects of the increasingly popular method for adding value to simple ingredients.
Presented by Seedlab Tasmania in collaboration with the Tasmanian branch of the Australian Institute of Food Science and Technology (AIFST), FermenTasmania and the Tasmanian Institute of Agriculture, Good Fermentations Take Time will take place at the Tramsheds in Launceston on February 28, as well as online via Zoom.
The masterclass is presented over six hours in three sessions: Fermenting the Science; Case Studies in Creativity; and Growing the Fermentation Ecosystem.
Professor Tom Ross and Dr Sam Sawyer, from TIA, will both present on the day.
Professor Ross is a food microbiologist, specialising in mathematical modelling of the microbial ecology of foods. Professor Ross and his colleagues develop mathematical models and risk-based decision-support systems that are now widely used in the food industry and by government to improve food safety and food preservation.
“Historically, fermentation has been employed to preserve foods, to ensure the bounty of spring and summer was available when fresh foods were not available for harvest,” Professor Ross said.
“Modern science has given us the knowledge to make great fermented products in a way that is safe for consumers. Nonetheless, failures can still occur if the rules aren’t followed. The session I will present will introduce the science of safe and successful fermentations.”
Dr Sawyer is a food scientist with a passion for the digitalisation of food quality, value adding to agricultural seconds, and Industry 4.0 concepts. She will present as part of the Growing the Fermentation Ecosystem session and will focus on technology as an enabler in the food space.
“Technology can take the subjectivity, variability, and cost out of human sensory panels,” Dr Sawyer said.
“While it cannot fully replace consumer panels … it can help minimise batch-to-batch variability, investigate the effects of raw ingredient substitution and blending to consistency.”
Other presenters include Drs Matthew Fielding and Belinda Chapman, both University of Tasmania PhD graduates, and Kim Seagram from FermenTasmania discussing support services for fermentation and other fermentation techniques.
Several Seedlab graduates will present their case studies, which include plant-based cheeses, gluten-free sourdough starter kits, and a new distilled beverage for Tasmania – baijiu. Chris de Bono from Meru Foods will discuss commercial utilisation of fermentation technology.
Seedlab Tasmania’s CEO and co-founder Dr Hazel MacTavish-West (also a University of Tasmania graduate) has seen significant growth in the number of people using fermentations and hopes the workshop will support this growth.
“We are aiming to inform, inspire and connect fanatics of fermentation with each other, with the science, and the world of potential that exists to turn every day simple ingredients into something far more splendid,” Dr MacTavish-West said.
“This event is for students, business founders, and lovers of fermented foods.
“You’ll get tips and tricks to take your fermentations up a notch, and connections with a whole heap of people in Tasmania and further afield who can help you turn your ideas into potentially profitable businesses.”
Good Fermentation Takes Time is a ticketed event, with morning tea and lunch provided. Go to the TIA website to read about the presenters and register https://www.utas.edu.au/tia/events
