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. … Continue reading Living Foods: The Microbiology of Food and Drink