Mugaritz at Stanford University’s Fermentation Forum

11/09/2025

On September 4–5, 2025, Ramón Perisé, Head of R&D at Mugaritz, took part in the Stanford Fermented Food Conference, a two-day academic event organized by Stanford University. The forum brought together researchers, industry professionals, and fermentation enthusiasts to explore the latest advances in food fermentation science, including topics such as microbial ecology, metabolomics, and health impacts.

At this international gathering, Mugaritz had the opportunity to share the extensive work it has been developing over the years in the field of fermentation — a practice that has become an integral part of our language. Through it, we explore creativity, transformation, and the opening of new possibilities within gastronomy.

In addition, Mugaritz has been invited by Stanford University’s Department of Art, in collaboration with the Department of Sustainability and the Hill-Maini Lab, to carry out a residency focused on fermentation during the 2025–2026 academic year. This initiative is part of the Visiting Artists Program of the Doerr School of Sustainability.