COPENHAGEN -- In Noma's three kitchens, 55 chefs pour every ounce of energy into each dish. But beyond the bustle is a room running on patience. Welcome to Noma's fermentation lab, where microbes and ...

Arielle Johnson might have the ultimate food nerd’s dream job. With credentials from New York University and UC Davis, the flavor scientist regularly collaborates with the world’s top chefs and ...

Even if you’ve never heard David Zilber’s name, you should know that he’s spent the last few years becoming one of the most innovative figures in food. Since 2014, he’s worked at Denmark’s ...

Brief description of project: This past Fall 2016, Principles of Fermentation, CHM/CPD/MBI 436A (three credits), was offered for the first time. It was team taught by Luis Actis (MBI), Jason Berberich ...

While some parts of the world—particularly Asia—have rich histories of using fermentation, more people across the US are making their own kimchi and sauerkraut, brewing kombucha in their kitchens, and ...

XX Photo 1A team of NUS food scientists consisting of Assoc Prof Liu Shao Quan (centre), Dr Lu Yuyun (right) and Ms Geng ...

A living biosensor composed of bacteria that lights up when it detects acetic acid, which is the primary chemical indicator ...

BENTONVILLE -- Brandy Barnes holds a bachelor's degree in anthropology and religious studies from the University of Arkansas and a certificate in fermentation sciences from Harvard University, through ...