Fermented foods were among the first foods consumed by human beings. These included cultured dairy products, cheese, fermented meat, fermented vegetables such as kimchi etc. Bread, beer, and wine are also fermented food products.

Fermented foods taste good and are well preserved. However, profound knowledge and techniques in microbiology are required to produce consistently good quality fermented products.

In this webinar, we will briefly review key technologies involved in fermented food production. Kimchi preparation will be used as a case study.

Speaker

Dr Geng Anli, School of Life Sciences & Chemical Technology