Lecture Description
This presentation explores the fascinating world of natural and spontaneous fermentations, focusing on their role in enhancing the quality and value of agricultural products. Drawing from extensive research on substrates such as coffee, cacao, cassava, and sugarcane, we will delve into the microbial biodiversity involved in these processes and their impact on flavor, aroma, and safety.
By connecting traditional methods with cutting-edge microbiological techniques, the session highlights how the study of rudimentary fermentations can drive innovation in food and beverage production. From identifying key microorganisms to developing tailored microbial cocktails, the presentation will showcase strategies to optimize fermentation outcomes while preserving cultural heritage and sustainability.
Attendees will gain insights into how natural fermentation processes are being transformed into scalable industrial solutions and how these innovations contribute to the development of new products that meet evolving consumer demands. Whether you’re a researcher, producer, or industry professional, this session will inspire new approaches to harnessing the power of fermentation for quality enhancement and product differentiation.
Join us to discover how tradition and science converge to shape the future of food and beverage innovation.
Date: Saturday April 26, 2026
Time: 9:00am - 10:00am
Location: Room 362ABC
Category: Science
Access: This lecture is free to attend with a Specialty Coffee Expo entry badge. Register to attend Specialty Coffee Expo here.
Please note that lecture sessions are open on a first-come, first-served basis. Early arrival is highly recommended to secure your seat.
Speakers
Rosane Schwan (she/her)
Professor, Federal University of Lavras
Rosane Freitas Schwan, Full Professor at UFLA, is an Agricultural Engineer (UFES) with a master's (UFV), PhD (University of Bath, UK), and postdoc at MIT (2019–2020) in Fermentation Microbiology. A former CEPLAC researcher, she enhanced chocolate quality and accelerated cocoa fermentation. At UFLA, she studies fermentation in coffee, sugarcane, cocoa, cassava, and other crops. She has supervised 90+ graduate students, directs CCMA, and leads NEFER. With 280+ publications, two edited books, 46 book chapters, and eight patents, her research advances microbiology, biodiversity, and fermentation in natural and industrial processes.