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Fermentation Speaker Series
by Elisa Caffrey, David Zilber, and Justin Sonnenburg
Today: #104 in Science, Philippines on our combined chart.
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Ranking history · Philippines
History builds daily. We started tracking this show on the Science, Philippines chart recently, so the trend line appears after a second day of data.
View as table
| Date | Combined Rank | Apple Podcasts | Castbox |
|---|---|---|---|
| Oct 12 | #104 | #104 | #80 |
Latest episodes
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Exploring microbial metagenomes: A conversation with Paul Cotter
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The future of culinary mycology: A conversation with Vayu Hill-Maini
March 26, 2024 · 1 hr 14 minAlong with bacteria and yeast, fungi play an important role in fermentation. We primarily think of Aspergillus oryzae and Rhizopus oryzae, but there are a number of other fungi that are used in food production, including Aspergillus sojae…
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In search of yogurt: a conversation with Sevgi Mutlu Sirakova, Dr. Veronica Sinotte, and David Zilber
March 14, 2024 · 1 hr 10 minOne of the most well recognized microbes in food fermentation is Lactobacillus delbrueckii subsp. bulgaricus, used to produce most yogurts today. Originally named Bacillus bulgarian, the name plays homage to Bulgaria where it was first…
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Dr. Rob Dunn: What can microbes teach us about human history?
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Dr. Maya Hey: What are the social, rhetorical, philosophical dimensions to studying ferments and (gut) health?
June 7, 2023 · 1 hr 0 minDr. Maya Hey is a researcher at the Centre for the Social Study of Microbes, based in the University of Helsinki. She has been studying fermentation and health for the past 15 years and holds degrees in nutrition, food studies, and…
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Alex Hozven: What can we learn from 25 years of fermentation practice?
April 20, 2023 · 58 minAlex Hozven has been fermenting and innovating at The Cultured Pickle Shop in Berkeley for over 25 years with her husband, Kevin Farley. Her experience gives her keen insight into how consumer perception of fermented foods has changed…
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Dr. Joshua Evans: What is the connection between fermentation, flavor innovation, and biodiversity?
March 29, 2023 · 60 minDr. Evans is a Senior Researcher and Leader of the Sustainable Food Innovation Group at the Center for Biosustainability at the Technical University of Denmark. His multidisciplinary group uses culinary research & development to make…
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Dr. Suzanne Devkota: What is the role of fermented foods in clinical practice?
March 16, 2023 · 1 hr 1 minDr. Devkota is an Associate Professor at the Cedars-Sinai Division of Gastroenterology and the Director of Microbiome Research at the F. Widjaja Foundation Inflammatory Bowel and Immunobiology Research Institute. Her research investigates…
About the show
The Center for Human Microbiome Studies at Stanford University School of Medicine presents Fermentation and Health Speaker Series, led by Elisa Caffrey, David Zilber, and Dr. Justin Sonnenburg. The goal of this series is to create space to have nuanced conversations around the current understanding and knowledge gaps of fermented food research, and act as a platform to define and promote future fermented food and health projects.