Fermentation Fridays in February
Webinar 1 - What is a fermented food? Friday February 12th, 2021 - 12:00-1:00 PM PST
- Recording of live webinar held February 12th, 2021 (length 59:41)
- Informational video: Tips for fermenting fruits and vegetables (length 4:04)
- Please complete a short 2-3 minute survey in Qualtrics after viewing the webinar recording. Survey link: https://ucdavis.co1.qualtrics.com/jfe/form/SV_25Drz9exgltqDPM
Webinar 2 - The science of fermented foods: benefits of fermenting food - Friday February 19th, 2021 - 12:00-1:00 PM PST
- Recording of live webinar held February 19th, 2021 (length 1:00:22)
- Informational video: Tips for making sauerkraut (length 6:27)
- Please complete a short 2-3 minute survey in Qualtrics after viewing the webinar recording. Survey link: https://ucdavis.co1.qualtrics.com/jfe/form/SV_ac4FZ90enMnK5dc
Webinar 3 - The science of fermented foods: the safety of fermented foods - Friday February 26th, 2021 - 12:00-1:00 PM PST
- Recording of live webinar held February 26th, 2021 (length 1:03:51)
- Informational video: Trouble shooting fruit and vegetable fermentations (length 5:29)
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Please complete a short 2-3 minute survey in Qualtrics after viewing the webinar recording.
Survey link: https://ucdavis.co1.qualtrics.com/jfe/form/SV_3HR2G93Zfv0pxc2
Description
This webinar series will cover fermented food and beverage science, safety, and contributions to healthy diets. “EATLAC” stands for Evaluating And Testing Lacto-fermentations Across the Country and is the name of a project led by scientists in the UC Davis Department of Food Science and Technology. The goal of the project is to expand our knowledge of fruit and vegetable fermentations and provide accurate information related to production of fermented foods. We want to help you understand what you are buying and eating when you invest in fermented foods and provide information that will encourage you to try fermenting at home.
Webinars will be between 12 to 1 pm PST on Fridays during February 2021. The first half of the webinar be a presentation on the state of knowledge on fermented foods and each webinar will end with a demonstration on how to create fermented fruits and vegetables at home.
Pre-registration is required but the webinars are free of charge. Webinars will be held online via Zoom. The Zoom address will be shared with you via email before each webinar. You can register for all three at once.
Register Now
http://bit.ly/eatlac2021
Who Should Attend
Anyone with interest in learning more about fermented foods. This workshop is for the general public, but academics and industry professionals can also benefit from the content.
Speakers
Webinar 1: What is a fermented food?
Friday February 12th, 2021 - 12:00-1:00 PM PST
What you will learn: In this webinar, we will define fermented foods and explain the microbiology of fermented foods.
Speaker: Dr. Maria Marco
Content:
- Definition of fermented foods
- What fermented foods are and are not
- What is the difference between fresh fermented and pasteurized fermented foods
- Types of fermented food
- Basics of the fermentation process
- Microbiology of fermented foods
- Genetics
- Ecology
Webinar 2: The science of fermented foods: benefits of fermenting food
Friday February 19th, 2021-12:00-1:00 PM PST
What you will learn: Understand how the fermentation process changes the fundamental properties of food and the benefits of those changes. Learn what we know to date about the health benefits associated with the consumption of fermented foods and the meaning of “probiotic.”
Speaker: Dr. Maria Marco
Content:
- Fermentation as a preservation technique
- Beneficial changes to food as a result of fermentation – improved tolerance, bioactive components
- Health benefits associated with fermentation
- Current status of clinical trials
- Data to date supporting health benefits associated with consumption of fermented foods
- What types of study and data is needed to confirm health benefits
- Definition of probiotic
Webinar 3: The science of fermented foods: the safety of fermented foods
Friday February 26th, 2021-12:00-1:00 PM PST
What you will learn: In this webinar you will learn how the fermentation process results in a safe food for human consumption. Understand potential risks of a fermentation gone bad.
Speaker: Dr. Erin DiCaprio
Content:
- Impacts of fermentation on the safety of food
- Potential hazards in failed fermentations
- Case studies of fermentations gone bad
- How to ensure the safety and success of a fermentation
- Starting ingredients and recipe
- Sanitation
- Monitoring the process