Dr. Martin Wiedmann

Gellert Family Professor in Food Safety
Cornell University

Breakout Speaker

Martin Wiedmann, Dr. med. vet, Ph.D. is the Gellert Family Professor of Food Safety at Cornell University. Martin received a veterinary degree and a doctorate in Veterinary Medicine from the Ludwig-Maximilians University in Munich, and a Ph.D. in Food Science from Cornell. His research interests focus on farm-to-table microbial food quality and food safety and the application of molecular tools and quantitative and modelling approaches to study the transmission of foodborne pathogens and spoilage organisms. His team has published more than 350 peer reviewed publications, which have been cited over 10,000 times. He and his team are regularly asked to help industry across the world with a range of microbial food safety and quality challenges. Most recently, he has been part of a collaborative Cornell team that helps industry address COVID-19 related issues. He is a fellow of the American Association for the Advancement of Science (AAAS), the Institute of Food Technologists (IFT), the American Academy of Microbiology (AAM), and the International Academy of Food Science and Technology.

Jason M Cohen

Founder & CEO
Analytical Flavor Systems, Inc.

Breakout & Roundtable Speaker

Before starting Analytical Flavor Systems, Jason was the Founder & Executive Director of the Tea Institute at Penn State, an interdisciplinary research institute for the study and preservation of tea, tea ceremony, and tea culture. Jason oversaw the research of over 30 students in more than five fields of study. He did his personal research in sensory science, machine learning, and artificial intelligence. Jason is a professional tea, coffee, and beer taster, and competitive fencer and rock climber. 
 

Hervé This vo Kientza

Physical-chemist, Professor and Director
International Centre of Molecular and Physical Gastronomy

Spotlight Speaker

Hervé This vo Kientza is a French physical chemist who works for the Institut National de la Recherche Agronomique at AgroParisTech, in Paris, France. His main area of scientific research is molecular gastronomy. With the late Nicholas Kurti, he coined the scientific term "Molecular and Physical Gastronomy" in 1988, which he shortened to "Molecular Gastronomy" in 1998.

Sandor Ellix Katz

Fermentation Revivalist

Spotlight Speaker

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation and The Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award and other honors.