Fermentation Seminar Series
Spring 2020 Semester
Thursdays at 3 p.m.
Waters Hall, Room 200
* All University events have been canceled for the semester. *
Jan. 30 — Megan Hall, MU Plant Sciences:
"Sour rot on grapes: When fermentation starts in the field"
Feb. 6 — Misha Kwasniewski, MU Food Science:
"Why does wine not taste like grape juice with vodka? The magical contributions of yeast and fermentation to wine flavor explained"
Feb. 13 — Kit Webster, Bur Oak Brewing Company:
"Fermentation challenges for a local brewery"
Feb. 20 — Jessica Tremain, Poet Biorefining:
"Fuel ethanol production: A quality perspective"
Feb. 27 — TBD
March 5 at 3:30 p.m. at the Hampton Inn and Suites–University of Missouri (This seminar is part of the off-campus Show Me Wine and Grape Conference) — Michael Jones, Scott Laboratories:
"Hard cider production"
March 12 — Gary Hinegarder, Wood Hat Spirits LLC:
"Making high-end bourbons and whiskeys from heirloom corns"
March 19 — Steven Pauwels, Boulevard Brewing Co.: TBD
March 29 — Spring break
April 2 — Kaitlyn Bissonnette, MU Plant Sciences:
"Quality products start in the field: The role of mycotoxins in grain production"
April 9 — TBD
April 16 — Dean Volenberg, MU Plant Sciences:
"Balsamic vinegar production"
April 23 — Harley Naumann, MU Plant Sciences:
"Anaerobic microbial fermentation in ruminants: Who is feeding whom?"
April 30 — Aimee Hafla, Agri-King Inc.:
"The importance of quality fermented feeds for beef cows"
May 7 — Lucia Soils, Independent Consultant:
"Your favorite coffee beans were once a fruit: How yeast and bacteria play a role in your morning cup of coffee"