Conference Speakers

Dante holds a PhD in biotechnology and has over 10 years of experience in the development of fermentation processes to obtain foods and ingredients. He joined CNTA more than 6 years ago and is currently the Head of Food Biotechnology within the R&D department. He has led and participated in projects supporting companies through various stages of the development of fermentation processes and fermented foods such as kombucha. Dante es biotecnólogo con más de 10 años de experiencia en el desarrollo de procesos fermentativos para obtener alimentos e ingredientes. Se unió a CNTA hace más de 6 años y actualmente es Responsable de Biotecnología Alimentaria dentro del área de I+D. Ha liderado y participado en proyectos de acompañamiento a empresas a través de distintas fases de desarrollo de procesos fermentativos y de alimentos fermentados tales como kombucha.

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.

Griffin, a proud San Diegan, draws inspiration for his brewing from the vibrant spirit of his hometown. In 2018, he founded Mucha Kombucha, where he is dedicated to crafting some of the most exciting and flavorful brews around. Passionate about the benefits of kombucha, Griffin is committed to creating high-quality, delicious beverages that embody both fun and funk.

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 Sepulveda is the Executive Director of Kombucha Brewers International (KBI). She came to the position with almost three decades of education and experience in nutrition, culinary arts, kombucha brewing, and entrepreneurship as well as a life-long passion for healthy living and culinary innovation. In her current position, she advances the mission and vision of KBI in fostering excellence and sustainability within the kombucha industry as it evolves to the needs of the market and its stewards.

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.