Texas A&M researchers test Texas-grown cabbage in kimchi fermentation, linking food safety, flavor and new markets.

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest the food, they cleave the existing fats and proteins and carbohydrates apart ...

The Department of Food Science and Human Nutrition and CSU Extension invite the public to attend the next session in the Everyday Nutrition for Health Webinar series, titled “Fermentation and Health: ...

Distilling no longer has to be learned in back rooms or through years of trial and error. Students can now learn it in classrooms and hands-on labs.

University of Leeds and CSIRO have developd an AI platform to optimize fermentation, transforming food waste into valuable ...

When asked about the inspiration behind Engineering Sciences 24: Flavor Molecules of Food Fermentation: Exploration and Inquiry, Pia M. Sörenson’s smile widens and her eyes light up. “This course is ...

The fermented spicy cabbage known as kimchi is a staple of Korean cuisine, traditionally made in earthenware vessels known as onggi. These days most Korean households have kimchi refrigerators for ...

Supersulfide molecules, metabolites from plants that are important in cellular metabolism, are attracting attention in the medical and nutritional fields for their potential in supporting health and ...

Matt McCarroll, director of Fermentation Science Institute at SIU, reaches into a container of barley in the institute that is in the McLafferty Annex Collaborative Research Facility on the west side ...

CARBONDALE — Students with Southern Illinois University Carbondale’s fermentation science program are putting their brewing skills to use through a new co-op program with a local beer maker that ...

Chef Brad Leone explores fermentation, fatherhood, and food science, blending culinary creativity with everyday life.