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Science On Tap
February 27 @ 6:30 pm - 8:00 pm
Microbes Gone Wild: The Science and Lore of Food Fermentation
The term “wild fermentation” refers to a process where microorganisms found naturally in foods or beverages are allowed to take over, transforming that product into something completely new with little input from the humans who will go on to eat or drink it. Dr. John Wilson and Dr. Charlene Van Buiten from Colorado State University’s Department of Food Science and Human Nutrition will share will share stories from the earliest (accidental) discovery of wild fermentations and discuss how modern technology is being used to harness their power to create foods and beverages that are safe, sustainable and satisfying.