This article discusses precision fermentation, as well as the nutritional profile, sustainability, and applications of fermented fat products.

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: ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new ...

CARBONDALE — Students with Southern Illinois University Carbondale’s fermentation science program are putting their brewing skills to use through a new co-op program with a local beer maker that ...

The process of fermentation is responsible for some of humankind’s tastiest achievements — beer, wine, bread, cheese and pickles, for example. Now, there is a major at the University of Maryland that ...

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 ...

Off-putting smells can make even the healthiest of foods unpalatable. In a new study, researchers have developed a way to remove unpleasant aromas from plant-based proteins to make them smell more ...

Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its ...

King Ale – described as a light, refreshing, cream ale-style beer formulated through a partnership between Southern Illinois University Carbondale’s Fermentation Science Institute and Ravinia Brewing ...