Monday, November 8, 2021
Tufts University, Associate Professor
Sonoma Brinery & Alexander Valley Gourmet, Founder
Chr. Hansen Inc., Senior Principal Scientist
Chr. Hansen Inc., Account Manager - Cultures and Enzymes
Highlight techniques being used to identify the microbial diversity in a range of fermented foods. What approaches are being used to influence the flavors and textures of fermented foods?