Fermentation of Food

While the process of fermentation significantly predates the emergence of our species, humans have been harnessing this microbial technology for food production and preservation for thousands of years. In many cases, specific fermented foods can act as a marker of cultural identity, and perhaps draw us back to the flavors and smells of grandma’s kitchen.

What is the science of fermented food? In this section, we will explore in depth the biochemical process of fermentation through engaging and hands-on laboratory work, including examples of laboratory-based activities that can be translated in limited-resource classroom settings.