The Department of Food Science and Human Nutrition and CSU Extension invite the public to attend the next session in the Everyday Nutrition for Health Webinar series, titled “Fermentation and Health: ...

The fermented spicy cabbage known as kimchi is a staple of Korean cuisine, traditionally made in earthenware vessels known as onggi. These days most Korean households have kimchi refrigerators for ...

From fermentation myths to the gut–brain axis, Tim Spector argues that food affects far more than hunger and weight. On The ...

Fermentation science represents a cornerstone in the production and quality improvement of beverages such as coffee, wine, cider, and beer. In recent years, ...

Kanji health benefits can range from nourishing the gut to functioning as a coolant. Here are the ways it benefits gut health and how to make it at home.

Yeast biotechnology has emerged as a cornerstone in the evolution of fermentation science, with particular relevance to wine production. Through the integration of advanced molecular biology, ...

The process of fermentation is responsible for some of humankind’s tastiest achievements — beer, wine, bread, cheese and pickles, for example. Now, there is a major at the University of Maryland that ...

NUS scientists develop kombu fermentation process that boosts nutrient absorption, probiotics and flavour, opening new opportunities for functional seaweed foods and beverages.

CARBONDALE — Students with Southern Illinois University Carbondale’s fermentation science program are putting their brewing skills to use through a new co-op program with a local beer maker that ...

King Ale – described as a light, refreshing, cream ale-style beer formulated through a partnership between Southern Illinois University Carbondale’s Fermentation Science Institute and Ravinia Brewing ...