DescriptionWe all know food is a problem. Much is produced poorly, much is wasted, too much gets to some and far too little to others. Industrialised societies in particular have both too much choice and not enough diversity—with consequences for land, people, health, and flavour. Fermentation offers opportunity here. Its rich heritage and global diversity, combined with frontiers in culinary R&D and microbial sciences, make novel fermentations a promising way to address food systems’ enmeshed problems of waste, unequal access, undernutrition, lack of sovereignty, diminishing diversity, and, of course, blandness. Drawing on my PhD research and my new research group on Novel Fermentations, I’ll explore how flavour-focussed fermentation shapes the microbial world, can generate new transdisciplinary knowledge, and might even help improve our broken food systems.
|Period||19 Oct 2021|
|Event title||Food on the Edge: The Future of Food|
|Degree of Recognition||International|