Perfect Fermentation
Science conference
for alcohol-free
innovation and business
15–17 February 2026
University of Agriculture in Krakow
Faculty of Food Technology
Balicka 122,
30-149 Kraków
About the Conference
Perfect Fermentation brings together science and industry to explore modern fermentation technologies, product quality, and the future direction of the market. The second edition builds on the conference’s original concept and expands its programme to include new, rapidly developing areas of the food and beverage industry.
The first edition focused on the technology, quality, and future of non-alcoholic beers. In 2027, we will continue this important subject while introducing three additional conference tracks: non-alcoholic and low-alcohol wines, plant-based fermented foods, and functional beverages.
Registration opens soon – join the event to stay updated!
One Conference, Four Perspectives on Fermentation
The second edition of Perfect Fermentation brings an expanded programme, new thematic areas, and even more opportunities for knowledge exchange between representatives of science, technology, and business. The programme of the second Perfect Fermentation conference will cover four principal areas:
- non-alcoholic and low-alcohol beers
- non-alcoholic and low-alcohol wines
- plant-based fermented foods
- functional beverages
Scientific Committee
of the Perfect Fermentation Conference
-
prof. dr hab. inż. Paweł Satora
(Uniwersytet Rolniczy w Krakowie)
-
prof. dr hab. inż. Joanna Kawa-Rygielska
(Uniwersytet Przyrodniczy we Wrocławiu)
-
dr hab inż. Edyta Kordialik-Bogacka
(Politechnika Łódzka)
-
dr inż. Aneta Pater
(Uniwersytet Rolniczy w Krakowie)
-
dr inż. Magdalena Januszek
(Uniwersytet Rolniczy w Krakowie)
