Robert Hutkins, Khem Shahani Professor of Food Science, Department of Food Science and Technology
University of Nebraska-LincolnFor 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.
Please join us for our first Sci Pop Talk! this semester over The Art and Science of Fermented Foods on February 4, at 7 p.m. in room 222 of Love South (Talk Zone).