Listen to TFA board members Maria L. Marco (Professor, UC Davis, Department of Food Science and Technology) and David Ehreth (Proprietor, Sonoma Brinery) discuss fermented foods.
Fermented foods like pickles and sauerkraut were some of the first processed foods consumed by humans. They were prized for their enhanced shelf lives, but their value doesn’t stop there. Once fermented, pickles and sauerkraut have health benefits that far surpass those of cucumbers and cabbage. This joint lecture will address the science and importance of fermented foods, from the ecology and metabolism of the microorganisms that create them, to the business of pickle making and the value of academic-industry partnerships.
