Microbe Lunch – Fermented Foods

Learn about diverse fermented foods, their historical significance, microbes involved and fermentation process of making them, where to buy them, how to combine these foods and eat them, and benefits of these foods.

Fermented foods available for tasting – yogurt, cheese, chocolate, kombucha, kefir, natto, gochujang, sour cream, baked kefir, sourdough bread, idli, and more…

Cheese making demo at 3:00.

Hosted by MBioS 304 Microbiology and Molecular biology students.