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 opportunities for functional seaweed foods and beverages.

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 ...

Researchers developed a two-step fermentation using Lactobacillus plantarum and yogurt cultures to remove 95–99% of ...

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 ...

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, ...

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 ...