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 ...

A fermentation workshop will be offered in two sessions to accommodate participants' schedules on June 6 in Brenham.

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: ...

Fermentation has evolved from a traditional preservation method into a cornerstone of modern food innovation, where the intersection of bioprocess ...

Distilling no longer has to be learned in back rooms or through years of trial and error. Students can now learn it in classrooms and hands-on labs. These programs ...

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 ...

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 ...

A convergence of precision nutrition, fermentation science, gut microbiome research, and consumer demand for clean-label foods is reshaping functional protein innovation. From vegan protein ...

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 ...

In 2026, healthy cooking trends are being reshaped by the convergence of fermentation, clean-label demands, and gut health science. Consumers are increasingly rejecting ultra-processed foods in favor ...