International food industry expert Lisa Moeller addresses four important topics - 1) trends in pickling in the US and around the world, 2) traditional vs. "no salt" fermentation, 3) forecasts of how and why fermentation is expected to evolve in a number of key product categories, and 4) how commodity waste is being converted into environmentally-sensitive and profitable products.

Joining Lisa will be Fred Breidt, PhD, Microbiologist at USDA-ARS.


Global Fermentation: Today & Tomorrow

TFA Science Webinars 

Wednesday December 9th
10am PT / 1pm ET 
 

Free Registration

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