Fermentation for a more vibrant diet: Speaker Jason White explores the origins and future prospects of fermentation and the cultures surrounding it in an informative presentation and subsequent discussion. Drawing on years of experience in food innovation and agricultural research, he delves into the process of flavor development through complex fermentation techniques. What is the value of quality agriculture, and how do we utilize traditional fermentation by-products? Driven by the creative spirit of science, we harmoniously combine ancient practices with new technologies.
This event is presented in collaboration with: AVINA Foundation