Jason White

Scientist and Fermentation Expert | Tacoma, WA

Jason White is a multidisciplinary scientist dedicated to the exploration of microorganisms and biotechnologies in society. He is the former director of fermentation at Noma. Growing up in the mountains of New Mexico, Jason was heavily inspired by the powerful beauty and creativity of the wilderness. There he spent hours exploring the forest and picking wild edibles, which sparked his love for food science. After working his way up from a dishwasher to leading positions in some of the best restaurants in the city, he realized that he had lost touch with his organic connection to culture and terrain. Institutions like the Nordic Food Lab reignited his passion for foraging and fermentation, but he longed for techniques that are more widely embraced by the food industry. Determined to pursue his love of food science, he took a position leading a fermentation program at a local third-generation farm. With a focus on innovative product development in fermentation, wild food, flavor development, and consulting, he successfully implemented whole programs based on biotechnologies for local and national businesses. Through collaboration with different industries, Jason hopes to help others bring big ideas to life that are harmonious with nature and build awareness of the potential of emerging sciences in everyday life. He is committed to spreading knowledge and encouraging others to build relationships with not only technologies but also ingredients and each other in the process. @microbes_vibes (Instagram)