Elliott Notrica, Founder and CEO of Symbio Bioculinary LLC, has been selected to receive a Novoensis scholarship as a young innovator to attend the inaugural Stanford Fermented Foods Conference.
The scholarship program supports emerging leaders in fermentation science, providing access to cutting-edge research presentations and networking opportunities with academic and industry pioneers in the field.
The Inaugural Stanford Fermented Foods Conference is organized by the Sonnenburg lab in collaboration with food scientist and chef David Zilber and the Stanford school of Bioengineering. The event brings together researchers, chefs, entrepreneurs, and industry experts to advance the science and application of fermentation across food systems, from traditional fermented foods to precision fermentation technologies.
"This is an incredible opportunity to engage with the leading minds in fermentation science," said Notrica. "The insights and connections from this conference will directly inform our work transforming food waste into valuable ingredients through precision fermentation."
Symbio Bioculinary develops engineered Aspergillus-based bioprocessing systems that convert food manufacturing waste streams into specialty ingredients, targeting applications in baking, chocolate production, and other food processing sectors.