Bringing the Science of Genetics to the World of Fermentation – Symbio Bioculinary Welcomes Travis H. Wyman, Ph.D. to Its Advisory Board
Symbio Bioculinary is pleased to announce that Travis H. Wyman, Ph.D. has joined our advisory board, bringing a rare combination of formal genetics expertise and hands-on personal practice in koji and mold-based fermentation.
Travis holds a doctorate in genetics and has spent his career studying the molecular and genomic underpinnings of living systems. His experience spans more than twenty-five years of molecular biology and genomics research. He began as a research assistant studying the genetic basis of Huntington’s Disease at Emory University, then moved into systems biology as a postdoctoral researcher at Georgia Tech working on pathogen genomics and bacterial gene expression. From there, he spent fifteen years at Battelle, leading genomics research under the forensic genomics division, developing deep expertise in next-generation sequencing, BSL-4 laboratory operations, experimental design, and the full toolkit of modern molecular biology. He has since served as a bioengineer at LMI and Goldbelt Professional Services, applying that expertise to complex life sciences and defense applications.
The connection began at KojiCon ’25. Now in its sixth year, KojiCon is the premier virtual gathering of koji and mold-based fermentation practitioners, bringing together chefs, scientists, and fermenters from around the world. Elliott Notrica, founder and CEO of Symbio, presented on how traditional koji techniques, combined with modern genetic tools, can tackle food waste by creating novel upcycled ingredients — covering research on bioengineering A. oryzae, food waste applications, and epigenetic methods for at-home koji making. For Travis, hearing that talk was a moment of recognition. The science Symbio was doing mapped directly onto the tools he works with every day.
He thinks in pathways, gene expression, and tunable biological outputs. He also ferments at home, grows koji, and cares about reducing food waste. That convergence of scientific depth and personal conviction is precisely what Symbio looks for in an advisor.
“My interest in koji, cooking, and reducing waste in my own kitchen as well as Elliott’s very interesting talk at KojiCon ’25 brought me here,” said Dr. Wyman. “I joined to apply my knowledge of genetics to help guide and develop pathways for unique applications.”
On the advisory board, Travis will focus on the genetic layer of Symbio’s fermentation platform – helping the company think rigorously about what its organisms are doing at a molecular level, identify unexpressed or underutilized biological pathways, and chart genetic strategies that could yield breakthrough applications in food, flavor, and waste valorization. His presence means Symbio can ask not just what A. oryzae is doing, but what it is capable of doing.
“Travis brings something we genuinely need,” said Elliott Notrica, Founder and CEO of Symbio Bioculinary. “His extensive experience in genetics and next-generation sequencing will be tremendously helpful as we build our bioengineering infrastructure.”
Travis’s addition to the board reflects Symbio’s commitment to assembling advisors who are both technically excellent and genuinely passionate about fermentation as a force for sustainability and circularity.