Distilling no longer has to be learned in back rooms or through years of trial and error. Students can now learn it in classrooms and hands-on labs.

The process of fermentation creates flavors and aromas that you cannot get through other processes. As the microbes digest ...

Supersulfide molecules, metabolites from plants that are important in cellular metabolism, are attracting attention in the medical and nutritional fields for their potential in supporting health and ...

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: ...

When asked about the inspiration behind Engineering Sciences 24: Flavor Molecules of Food Fermentation: Exploration and Inquiry, Pia M. Sörenson’s smile widens and her eyes light up. “This course is ...

Humans have used fermentation to produce wine, bread, and other related products for centuries. An article published in Microorganisms describes fermentation as the conversion of sugars or ...

Matt McCarroll, director of Fermentation Science Institute at SIU, reaches into a container of barley in the institute that is in the McLafferty Annex Collaborative Research Facility on the west side ...

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 ...

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 ...

Fermented foods are more popular than ever, but what's the science? Dan Saladino explores the latest research into fermentation and the many health claims made for fermented food. Featuring the gut ...