Join one of the authors of the recent ISAPP paper defining fermented foods, University of Nebraska‚Äôs Robert Hutkins, as he discusses the history of fermentation and its  recent renaissance, as well as the years-long work that led to this groundbreaking consensus definition in conversation with David Ehreth.

The New Definition of Fermented Food

TFA Science Webinars 

Tuesday March 16th
10am PT / 1pm ET

Free Registration

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