Fermentation Speaker Series
Ein Podcast von Elisa Caffrey, David Zilber, and Justin Sonnenburg
13 Folgen
-
Microbial shaping of arctic foodways: A conversation with Aviaja Hauptmann
Vom: 30.7.2024 -
Fermented Foods, Probiotics, and Lactic Acid Bacteria: A conversation with Maria Marco
Vom: 6.7.2024 -
Symbiotic yeast in fermentation: A conversation with Chantle Swichkow
Vom: 4.6.2024 -
Exploring microbial metagenomes: A conversation with Paul Cotter
Vom: 17.5.2024 -
Demystifying microbial communities: A conversation with Ben Wolfe
Vom: 15.4.2024 -
The future of culinary mycology: A conversation with Vayu Hill-Maini
Vom: 26.3.2024 -
In search of yogurt: a conversation with Sevgi Mutlu Sirakova, Dr. Veronica Sinotte, and David Zilber
Vom: 14.3.2024 -
Dr. Rob Dunn: What can microbes teach us about human history?
Vom: 23.6.2023 -
Dr. Maya Hey: What are the social, rhetorical, philosophical dimensions to studying ferments and (gut) health?
Vom: 7.6.2023 -
Alex Hozven: What can we learn from 25 years of fermentation practice?
Vom: 20.4.2023 -
Dr. Joshua Evans: What is the connection between fermentation, flavor innovation, and biodiversity?
Vom: 29.3.2023 -
Dr. Suzanne Devkota: What is the role of fermented foods in clinical practice?
Vom: 16.3.2023 -
David Zilber: How should we think about fermentation and health?
Vom: 25.1.2023
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The Center for Human Microbiome Studies at Stanford University School of Medicine presents Fermentation and Health Speaker Series, led by Elisa Caffrey, David Zilber, and Dr. Justin Sonnenburg. The goal of this series is to create space to have nuanced conversations around the current understanding and knowledge gaps of fermented food research, and act as a platform to define and promote future fermented food and health projects.
