Presentations 2026

Polly Russell, The British Library: Food, Embodiment, and the Limits of the Archive

Presentation PDF: Russell – The Limits of the Archive

Presentation Audio:

 

Giles Yeo, University of Cambridge: The Role of Cheese in a Post-Ozempic World

Presentation PDF: Yeo – Post-Ozempic World

Presentation Audio:

 

Benjamin Wolfe, Tufts University: Fermented Foods: Connecting Human and Food Microbiomes

Presentation PDF: Wolfe – Fermented Food and Microbiomes

Presentation Audio:

 

Sabrina Longley, University of Reading: Artisan cheese and the gut microbiota: potential implications for health

Presentation PDF: Longley – Cheese and the Gut Microbiome

Presentation Audio:

 

Igor Baroja, Leartiker Food Technology Centre: An investigation of biogenic amine formation in cheese, linking microbial community composition to food safety risks and structural defects

Presentation PDF: Baroja – Biogenic Amines

Presentation Audio:

 

Stefan Irmler, Agroscope: New research on the formation of biogenic amines in cheese, combining pilot-plant experiments and a real-world case study on the role of Latilactobacillus curvatus

Presentation PDF: Irmler – Biogenic Amines and Case Study

Presentation Audio:

 

Jemima Hodgson, Old Kate’s Farm: British farmhouse cheese: a practical investigation

Presentation Audio: