FORT COLLINS, Colo. — Colorado State University (CSU) recently expanded its fermentation program to include a stronger focus on food science, reflecting its wide-ranging applications. The fermentation ...

Yeast biotechnology has emerged as a cornerstone in the evolution of fermentation science, with particular relevance to wine production. Through the integration of advanced molecular biology, ...

The fermented spicy cabbage known as kimchi is a staple of Korean cuisine, traditionally made in earthenware vessels known as onggi. These days most Korean households have kimchi refrigerators for ...

NEW ORLEANS, March 17, 2024 — Kombucha is a fermented tea known for its health benefits and tangy kick. But brewers can find it challenging to keep kombucha’s alcohol levels low because the bacteria ...

New research shows that naturally occurring enzymes play a key role in how sourdough develops during fermentation, influencing how it bakes and tastes.

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: ...

Japan is reinforcing its position as a global powerhouse in microbiota research and fermentation science, as the country prepares to host the First Conjoint Meeting - International Society of ...

Fermentation is a process that dates back thousands of years and was the first example of biotechnology in human history. The impact of fermentation on ancient culture and food cannot be understated, ...