Presented by Wesley Loo, Heather Olins, and Dipti Nayak

Some scientists estimate that one third of the food we eat on a daily basis has been fermented. This seminar will explain what fermentation is, how it works, and why we should care about the uncountable numbers of tiny microbes that transform basic inputs into many of our favorite foods, from beer to chocolate to yogurt. Beginning with the biochemistry of fermentation, the speakers will explore examples of fermentation’s role in human history, introduce some of the main players involved in fermenting our food, and discuss potential health benefits from eating living foods teeming with probiotics. We will conclude with an investigation of the ecology of fermenting microbes while answering the question of what makes an ale different from a lager.

Lecture Part 1

Lecture Part 2

Lecture Part 3

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