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26
Sep

Translational Talks: Celebrating Octoberfest with Beer & Food Tastings – Innovation and Translation in Fermentation and Food Science

Thursday, Sep 26, 2024
4:00—6:30pm
Fort Collins

Celebrating Octoberfest with Beer & Food Tastings – Innovation and Translation in Fermentation and Food Science

Fermentation scientists, food scientists, & industry executives describe their work to translate research findings into improvements in the fermentation process, the availability of quality food products, and the environmental impact of these industries. Translational Talks are open to all, so please spread the word! Join us!

Food tastings: Bobo’s Bars; MouCo Cheese; Danone

Beer tastings: AC Golden; Gilded Goat; New Belgium; Odell; Horse & Dragon

Register


Agenda

4:00 pm | Beer tastings, food tastings, & networking reception begin

4:15 pm | Welcome & Introductions

4:20 PM | Jeff Cornell, General Manager – AC Golden Brewing Company; Translation and innovation: Brewing process efficiency & sustainability at AC Golden Brewing Company

4:30 PM | Charlene Van Buiten, PhD – Assistant Professor, CSU; Innovations in sourdough fermentation technology

4:40 PM | Charlie Hoxmeier, PhD – Assistant Professor, CSU; Co-owner, Gilded Goat Brewing Company; Innovations in fermentation science and technology at CSU

4:50 PM | Tiffany Weir, PhD – Associate Professor of Food Science and Human Nutrition, CSU; Insect-based fermented foods for improved nutritional qualities and consumer acceptability

5:00 PM | Anil Kommineni, Sr., PhD – Technical Program Director of Research and Innovation, Danone, North AmericaInnovations in fermented foods and drinks in dairy/dairy alternative foods

5:10 PM | Ismael Nieves, PhD – Vice President of Research and Development (R&D); Food Safety, Quality and Regulatory (FSQR); and Information Technology (IT); Meati; Re-thinking food: Mycelium as a whole food

5:20 PM | Jeff Biegert – New Belgium Brewing Sponsored CSU Fermentation Science and Technology Professor of Practice and Brewmaster; Music of the SphBeers: The intersection of art, science, & the fungal overlords

5:30 PM | Q&A – Tastings & Networking Reception continue after Q&A; The reception will feature hors d’oeuvres, assorted beer & soft drinks, and the following tastings:

  • Food tastings: Bobo’s Bars; MouCo Cheese; Danone
  • Beer tastings: AC Golden; Gilded Goat; New Belgium; Odell; Horse & Dragon 

6:30 PM | Adjourn


Speakers

Jeffery L. Cornell, General Manager, AC Golden Brewing Company
Jeff Cornell has 24 years with Molson Coors and is currently the General Manager of AC Golden Brewing Company, a craft brewing operation and brand incubator in Golden, Colorado. Prior to his current role, he was Director of Craft Supply Chain supporting and enabling brewing, packaging, quality and capital projects for Tenth & Blake’s craft breweries. In prior years, he held a variety of roles including Sr. Manager of Brewing Innovation and Development, Manager of Corporate Chemistry, Sensory and Microbiology and Head Brewer for AC Golden Company.

Prior to joining the brewing industry, he was the Product Specialist for chromatography detectors for Sievers Instruments supporting a variety of industries including petroleum, petrochemical, foods and beverages.

The balance of Jeff’s career was in the environmental business holding several roles culminating with Organic Chemistry Operations Manager at the nation’s largest commercial environmental laboratory at the time. Jeff holds a B.S. in Chemistry from Colorado State University and a MSc. with
Distinction in Brewing and Distilling from Heriot-Watt University, Edinburgh, Scotland. He has been an active member of the American Society of Brewing Chemists since 2000, a member of the Board of Directors from 2010-15 and served as President in 2013-14.

Charlene Van Buiten, PhD, Assistant Professor, CSU
Dr. Charlene Van Buiten is an Assistant Professor of Food Science in the Department of Food Science and Human Nutrition at Colorado State University. Dr. Van Buiten’s research program integrates themes from her training in food chemistry and nutritional biochemistry to understand how food processing and nutrient interactions can enhance the biological functionality of sustainable, plant-based foods, including improvement of nutritional functionality and mitigation of inflammatory potential. She is currently focused on two overarching themes: (1) protein-polyphenol interactions and their functional health outcomes and (2) targeted fermentation as a sustainable technology for improving food quality. As an instructor for the undergraduate Fermentation and Food Science major, Dr. Van Buiten teaches “The Science of Food Fermentation” and “Food
Chemistry.”

Dr. Van Buiten holds a bachelor’s degree in Nutritional Sciences from the University of Connecticut and a Ph.D. in Food Science from Pennsylvania State University. Prior to beginning her current position at Colorado State, she completed a postdoctoral fellowship in botanical therapies for metabolic syndrome at Rutgers University supported by the NIH National Center for Complementary and Integrative Health. Dr. Van Buiten’s Food Structure & Function Lab at CSU is currently funded by the Colorado Agricultural Experiment Station, the California Table Grape Commission and the USDA National Institute of Food and Agriculture.

Charlie Hoxmeier, PhD, Assistant Professor, CSU; Co-owner, Gilded Goat Brewing Co.
Charlie Hoxmeier graduated from Colorado State University with a PhD in microbiology and did his postdoctoral work for the Centers for Disease Control and Prevention. He currently is an Assistant Professor in the Fermentation Science and Technology program at CSU. Charlie started brewing in 2006, leading to the opening of Gilded Goat Brewing Company with his family in 2017. Charlie and his team at Gilded Goat incorporate student training, scientific experimentation, and close collaboration with academic and professional research institutions to further our understanding of the brewing process. In addition, Charlie sits on the advisory board for the Fermentation Science and Technology program, the Technical and Education Committee of the Colorado Brewers Guild, and in an advisory capacity for two private biological science companies in Colorado.

Tiffany Weir, PhD, Associate Professor of Food Science and Human Nutrition, CSU
Dr. Weir studies the impact of diet on the human gut microbiota and the interaction between these microbes and the downstream development of cardiometabolic diseases. She also teaches Fermentation Microbiology and courses for the Nutrition and Food Science graduate program. Dr. Weir studied Microbiology at Penn State University before completing the Cell and Molecular Biology PhD program at Colorado State University. Prior to becoming a professor at CSU, she spent time study microbial ecology in the Peruvian rainforest as a visiting scientist at the Pontifical Catholic
University of Peru.

Anil Kommineni, PhD, Technical Program Director of Research and Innovation, Danone, North America
Dr. Kommineni is the Technical Program Director of Research and Innovation at Danone North America. His expertise is in Dairy foods development and commercialization. He has experience in dairy ingredient process and product developments, filtration technologies, and condensing and spray drying. He obtained his BS from India and MS and Ph.D. in Dairy Manufacturing from South Dakota State University. At Danone North America, he is responsible for developing both dairy and Dairy alternative yogurt and high-protein fermented food products.

Ismael U. Nieves, PhD, Vice President of Research and Development (R&D); Food Safety, Quality and Regulatory (FSQR); and Information Technology (IT); Meati
Dr. Ismael Nieves holds a B.Sc. in Industrial Biotechnology from the University of Puerto Rico and a Ph.D. in Environmental Engineering from the University of Connecticut. He worked at the University of Florida Biofuels Pilot Plant where he was a key contributor to the development of a simplified process for lignocellulosic ethanol production. Dr. Nieves then led the efforts to scale-up the process at the Stan Mayfield Biorefinery pilot plant in Perry, Florida as the Chief Engineer and Project Director. After his work at the Stan Mayfield Biorefinery, Dr. Nieves went to work for Cargill as the Fermentation Technology Manager for the citric acid line, where he helped establish the technology roadmap for the citric acid fermentation in collaboration with the Commercial, Operations, and R&D groups. Currently, Dr. Nieves serves as the VP of R&D, FSQR and IT at Meati, where he has led the efforts to scale-up a biomass fermentation process for the production of mycelium-based alternative protein products.

Jeff Biegert, New Belgium Brewing Sponsored CSU Fermentation Science & Technology Professor of Practice and Brewmaster
Jeff has been in the Brewing Industry for over 30 years, starting his professional career at Harpoon Brewing and the Tremont Brewery in Boston Mass. He was head Brewer and Production Manager at Avery Brewing in Boulder before moving to New Belgium Brewing Company (NBB). Over the years He’s led numerous projects at NBB in the areas of brewing, fermentation, beer finishing, and packaging. His role in R & D has included development of business intelligence and data integration systems, development and production of hard cider, and the creation of the incomparable “Brew ‘o Matic”, among other process improvement and R & D projects. He’s been teaching at CSU for 12 years in the Fermentation Science & Technology program and manages the 50 liter research Brew Kitchen and the Ramskeller Brewhouse. In 2022 he received the Best Teacher Award from the CSU Alumni Association. Jeff has been lecturing on fermentation and yeast management in the Master Brewers Association of the Americas
Brewing and Malting Science course since 2011 and has given technical talks at the Brewers Association Craft Brewers Conference, MBAA Annual conferences, and the American Society of Brewing Chemists Quality workshop. Jeff has a diploma in Brewing from the Siebel Institute in Chicago, a Lean Six Sigma Black Belt with Air Academy Associates, certification in the BJCP, and a Bachelor’s Degree in Music from Berklee College of Music in Boston.