Advanced fermentation using microorganisms to make protein promises a paradigm shift to feed the growing global population, just as selective livestock breeding did in the 19th century and the ...

Before that cup of yogurt lands in your fridge, it has already been through a quiet act of biochemistry — bacteria feeding on sugar, proteins rearranging themselves and milk transforming into ...

FORT COLLINS, Colo. — Colorado State University (CSU) recently expanded its fermentation program to include a stronger focus on food science, reflecting its wide-ranging applications. The fermentation ...

When asked about the inspiration behind Engineering Sciences 24: Flavor Molecules of Food Fermentation: Exploration and Inquiry, Pia M. Sörenson’s smile widens and her eyes light up. “This course is ...

Fermentation, as a concept, suffers from its own reputation. It sounds worthy. Technical. The sort of thing discussed by people who own multiple Kilner jars and refer to their fridge as though it were ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

The fermented spicy cabbage known as kimchi is a staple of Korean cuisine, traditionally made in earthenware vessels known as onggi. These days most Korean households have kimchi refrigerators for ...

GWINNETT COUNTY, Ga. - Some students at a local college are learning about the science behind beer and wine. It's part of Georgia Gwinnett College's new fermentation program. "We're very excited that ...

“It’s blue cheese, but not as you’ve ever known it before,” says Paul Dyer, as we peer into a fridge full of very special cheeses that he helped create. When I try it, it blows my socks off – the best ...