Food Fermentation: The Science of Cooking with Microbes
In Food Fermentation: The Science of Cooking with Microbes, explore the roles that microbes play in the production, preservation, and enhancement of diverse foods in a variety of culinary traditions, and learn about the history of food fermentations.
There is one session available:
Meet your instructors
Pia Sörensen
Senior Preceptor in Chemical Engineering and Applied Materials, John A. Paulson School of Engineering and Applied Sciences
Harvard University
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