Daniel Botschen (Lean SCM Consulting)
Supply Chain Consultant and Cold Chain logistics expert with 17 years’ experience in global supply chains and logistic operations.
Gayatri Mehta is a Research Associate at VLB Berlin, focusing on fermenting beverages, particularly Kombucha, through groundbreaking research in the Department of Bioprocess Engineering and Applied Microbiology (BEAM). With early experience at the Barking Deer Brew Pub and Restaurant in Mumbai (2013-2014), Gayatri oversaw the entire production process, managing tasks like CIP, malt milling, and sensory evaluation. At the Research Institute of Beer and Beverage Analysis (FIBGA) at VLB Berlin (2018-2022), she contributed significantly to commercial turbidity analysis and research on shelf life and stability. Gayatri’s expertise also extended to the Research Institute for Spirits, Analytical Technology, and Sensory Analysis (FISAS), where she led innovative projects, including a rapid forced aging test for beer. Holding a Master’s degree in Biological Sciences from the Narsee Monjee Institute of Management Studies, Mumbai (2010-2013), she became a certified Brewmaster from VLB Berlin in 2015.
Martin grew up around fermented food and beverages and started admiring traditional practices and processes early on in life. He started brewing kombucha over 30 years ago and developed a deep love for this culture and its diversity. After finishing his PhD in biology, he left academia and went to work in professional kitchens, to understand the food and beverage industry better. Since kombucha started becoming commercially interesting and entering breweries, Martin is spending most of his time in breweries, helping them to implement wild fermentation practices on a larger scale. His main interest is in developing kombucha flavors and oher kombucha based products.
I am the World Kombucha Awards (WKA) Director as well as the CEO and cofounder of unika beer. I am a food technology Engineer and a home kombucha brewer who enjoys experimenting with tastes and flavours. This love for this magic drink is what has driven me to launch the WKA, a platform that promotes high quality kombucha globally and helps brewers to consolidate and increase their brand awareness.
In 2012, Jannes Van Houcke obtained his professional bachelor’s degree in Biochemistry from KAHO Sint Lieven Hogeschool in Ghent. After graduating, he continued his passion for biochemical research by starting as a researcher and practical lecturer at the same college, now known as Odisee Hogeschool. Within the research group BIT-O, he worked on several exciting projects: Optimizing the use of active dry yeast in primary fermentation and bottle re-fermentation; Ensiling leaves and twigs as a solution for ‘winter feeding’ in browsers in zoos. He is currently working on a project on the fermentation of kombucha.
Jordi Dalmau es ingeniero de profesión y vocación. A los 13 años fue diagnosticado de Síndrome de Gilbert, pero no fue hasta los 40 donde encontró con la kombucha gran mejora en sus dolencias. En 2015 fundó Mun Ferments, junto con su pareja Mercè Pérez (periodista), para hacer el kombucha que les hubiera gustado encontrar en las tiendas y así poder compartir con más gente el descubrimiento que acababan de de hacer.
Jordi Dalmau is an engineer by profession and vocation. At age 13 he was diagnosed with Gilbert’s Syndrome, but it was not until he was 40 that he found great improvement in his ailments with kombucha. In 2015 he founded Mun Ferments, together with his partner Mercè Pérez (journalist), to make the kombucha that they would have liked to find in stores and thus be able to share with more people the discovery they had just made.
Kendra is now the Founder and Operations Manager at Apapacho Mundo SL in Barcelona, Spain. She holds a degree in Nutrition & Dietetics from the University of Texas and has studied Culinary Arts at Bellart in Barcelona. She has held such positions as: Sous Chef at Mas de Torrent, Relais & Châteaux, 5 star hotel; Executive Chef, Can Cuch, 4 star hotel; Sergi de Meia Sous Chef; Les Cols, 2 Michelin Star And Relais & Château Restaurant, Sous Chef.
Hannah Crum, aka “The Kombucha Mamma,” is a longtime educator and Kombucha advocate. Her popular educational site, KombuchaKamp.com, is the most visited website in the world for Kombucha information, recipes and advice. In 2014, to further her mission of “changing the world, one gut at a time,” she co-founded KBI with her partner, Alex, who serves as Chairman of the Board and Hannah is President. Together, they have directly mentored and consulted Kombucha brewers from start-up to scale-ups since 2007 and co-wrote the authoritative “The Big Book of Kombucha” (Storey, 2016). Taking KBI’s mission to promote and protect the Kombucha industry worldwide to heart, Hannah has been a featured speaker at conferences, festivals and on television as the leading expert in Kombucha.