Highlight techniques being used to identify the microbial diversity in a range of fermented foods. What are effective ways to detect specific microbes and microbial communities in fermented foods? How can these approaches be deployed in production facilities? How can this microbial information be used by producers and consumers of fermented foods?
Monitoring Food Microbiomes
Benjamin E. Wolfe is an Associate Professor in the Department of Biology at Tufts University, running the Wolfe Lab. The work in the Wolfe Lab will help develop principles of microbial community assembly that can guide the design and manipulation of microbial communities in agriculture, industry, medicine, and nature. Prof. Wolfe received his BS degree in Natural Resources/Plant Science from Cornell University, his masters from University of Guelph and PhD from Harvard University before becoming a Postdoctoral Researcher in the FAS Center for Systems Biology at Harvard. His research and teaching interests include Ecology and evolution of microbial communities, Microbiology of food systems, Plant-microbe interactions, and Public perceptions and knowledge of microbes.