Webinar 3: The science of fermented foods: the safety of fermented foods

Friday February 26th, 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

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.