Maria Marco, PhD, of University of California, Davis, and Ben Wolfe, PhD, of Tufts University, present an overview of the techniques that scientists use to measure and monitor the microbial diversity of fermented foods. They will explain the basics of how these techniques work, outline what practical information food producers can learn from them, and highlight limitations of the data.

Measuring and Monitoring Fermented Food Microbiomes

TFA Science Webinars 

Wednesday June 16th
10am PT / 1pm ET

Free Registration

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