Director/Editor Chris Brannan is a filmmaker drawn to ordinary parts of life that, when examined closely, reveal something unexpected about what it means to be human.
His latest film, THE FLAVOR MATRIX, examines the science and creativity behind flavor and what our ability to recreate sensory experiences reveals about memory, technology, and human imagination. His previous feature documentary, FINDING TYLER, was nationally syndicated on PBS following its festival run. His first feature documentary, STANDARD DEVIATION, screened at festivals worldwide and was acquired for international television distribution.
After a decade editing nonfiction projects for HBO, PBS, Disney, Discovery, Syfy, HGTV, Food Network, and other broadcast, digital, and immersive platforms, Chris returned to directing while continuing his work as an editor and educator. He is a professor of film and television at the Savannah College of Art and Design, where he teaches documentary, editing, and emerging media production.
Diana Reichenbach is an Emmy award-winning multimedia artist whose work explores the relationship between technology, memory, and perception through immersive, interactive, and time-based media. Working at the intersection of animation and anthropology, she creates experiences that examine how digital tools shape the ways we understand culture and human experience.
Her work has screened internationally at festivals including the Ottawa International Animation Festival, Animafest Zagreb, Anima Mundi, RiverRun Film Festival, and Burning Man Festival. She has created commissioned projects for organizations including Virgin Atlantic Airways, the City of Baltimore, and the Museum of Arts and Sciences Macon, with support from the Knight Foundation and the National Endowment for the Arts.
Reichenbach is a recipient of multiple awards, including a Suncoast Regional Emmy Award for Historical Documentary, and currently serves as a Professor of Animation at the Savannah College of Art and Design.
Dr. Bryan Quoc Le is a food scientist, food industry consultant, and author of 150 Food Science Questions Answered. He has worked with food entrepreneurs, startups, and companies on designing new food products, where he supports his commercial clients in understanding the nuances of flavor chemistry. His clients include Blue Diamond Growers, DecoPac, Fumari, Trinchero Family Estates, The Good Food Institute, MìLà, TurtleTree, Black Sheep Foods, Wilderton, and losophē.
He has been quoted by publications such as National Geographic, Scientific American, Popular Science, The New York Times, Rolling Stone, USA Today, Reader's Digest, and others. He has also conducted guest lectures at Stanford, UC Berkeley, Cal Poly, Southern Illinois University, Microsoft, and Ontario Genomics.
Dr. Le currently runs a boutique food consulting firm, Mendocino Food Consulting, and serves as a lecturer at Unity Environmental University.