The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

Senior director of R&D at Cargill, Paula Garcia, shares insights from the company’s European R&D Center on how fermentation ...

Fermented foods are more popular than ever, but what's the science? Dan Saladino reports.

Sourdough fermentation reshapes wheat fibers through enzyme activity, influencing bread texture, nutrition, and flavor. Bread ...

The Department of Food Science and Human Nutrition and CSU Extension invite the public to attend the next session in the Everyday Nutrition for Health Webinar series, titled “Fermentation and Health: ...

Expand your understanding of food systems as a Civil Eats member. Enjoy unlimited access to our groundbreaking reporting, engage with experts, and connect with a community of changemakers. “People ...

The findings shed new light on ancient winemaking. Archaeological evidence shows that wine was being produced at least 8,000 ...

Matt McCarroll, director of Fermentation Science Institute at SIU, reaches into a container of barley in the institute that is in the McLafferty Annex Collaborative Research Facility on the west side ...