“The Art and Science of Fermented Foods,” presented by Robert Hutkins, Khem Shahani Professor of Food Science, Department of Food Science and Technology, University of Nebraska-Lincoln.

For thousands of years, yogurt, wine, bread, and other fermented foods have been among the most important foods consumed by humans. Fermented foods have also contributed to the nutritional, cultural, and social evolution of human history. Plus, as we will observe in this lecture, they taste good. Come for the lecture, stay for the food.