Jerome Pellaud, Global VP of Adjacencies at ZX Ventures, a global growth and innovation group @ Anheuser-Busch InBev’s, entered the world of beer through flavor and fermentation. A chemist by education and a brewmaster, he received a PhD in Biophysical Chemistry (the science of proteins) from the University of Basel (Switzerland). He moved to Belgium in 1998 to pursue a post-doctoral study on fruity sulfur flavors produced by yeast during fermentation at the Brewing Technology Lab of the University of Louvain-la-Neuve (Belgium), the same University where Jerome gained certification in Brewing and Malting. Jerome joined Anheuser-Busch InBev in January 2000 as a Senior Scientist in the Brewing Science Department in Leuven, Belgium, before joining the Global Product Development Team in 2005. He was tasked to build the first Exploratory Product & Process Development team in 2006 where he was responsible for yeast & fermentation, sensory and consumer science as well as product development. In 2008 he became Global Director for Exploratory Product and Packaging Development. He created and led the Global Front End Innovation department in 2010 and in early 2015, Jerome was tasked to build the new Global Craft and Specialty beer division within ZX Ventures, operating teams in 10 markets to offer consumers new beer experiences. with a portfolio of international and domestic specialty beers. Since January 2019, Jerome focus has been to build a new division within ZX Ventures, tasked to seed and launch brands in alcoholic beverage categories beyond beer. He is running agile scrum teams in over 10 markets. During his 20 years in the brewing industry, Jerome developed over 200 recipes, across beers, flavored beers, RTDs and cider.
Professor Arendt is a native of Stuttgart, Germany. She graduated as an Engineer of Food Technology at Hohenheim University in 1988 (MSc.) and received her PhD from the same Institute in 1991. The same year, she moved to University College Cork (Ireland) as a postdoctoral scientist funded by a Marie Curie fellowship. In 1993, she was appointed as a faculty member at UCC where she established an externally-funded research group, which was consistently supported by grants from National, EU and industry sources. In 2007, she was awarded a DSc from the National University of Ireland for her published work in the area of fermented foods. In 2016, she was appointed as Principal Investigator at the APC Microbiome Institute. In her research field, she was listed as one of the most highly cited researchers in world in 2017 and 2018 (Clarivate Analytics) and has a H-Index of 72 (Google Scholar). She lectures and carries out research in the areas of malting, brewing and cereal science. Specific research topics include: lactic acid bacteria and their application in malting and brewing as well as cereal products, gluten-free malting and brewing and functional cereal-based foods and beverages. Prof Arendt is currently the head of a group of 25 research staff and PhD students. Publication record: approx..450 full-length peer-reviewed research papers;6 patents; 3 books;40 book chapters; 310 oral presentations at conferences / workshops; 650 short publications/abstracts.