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Food science: Why fermentation is the future of food

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Manage episode 475542369 series 2127224
Content provided by Our Media. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Our Media or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.

Humans have been fermenting foods for millennia, due to the process’s ability to enhance the flavours of what we eat and preserve it for when times are lean. Now, new science is uncovering how eating fermented food is beneficial for both our physical and mental health and how it may possibly play a key role in the food of the future by creating a source of alternative protein.

In this episode we speak to Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein and the Microbial Food Hub at Imperial College London.

He tells us how we all eat more fermented food than we may think, why it’s so good for our guts and how cutting-edge science can help us to create tasty fermented food that is also kind to the environment.

This episode is brought to you in association with EIT Food https://www.eitfood.eu/

Learn more about your ad choices. Visit podcastchoices.com/adchoices

  continue reading

548 episodes

Artwork
iconShare
 
Manage episode 475542369 series 2127224
Content provided by Our Media. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Our Media or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://ppacc.player.fm/legal.

Humans have been fermenting foods for millennia, due to the process’s ability to enhance the flavours of what we eat and preserve it for when times are lean. Now, new science is uncovering how eating fermented food is beneficial for both our physical and mental health and how it may possibly play a key role in the food of the future by creating a source of alternative protein.

In this episode we speak to Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein and the Microbial Food Hub at Imperial College London.

He tells us how we all eat more fermented food than we may think, why it’s so good for our guts and how cutting-edge science can help us to create tasty fermented food that is also kind to the environment.

This episode is brought to you in association with EIT Food https://www.eitfood.eu/

Learn more about your ad choices. Visit podcastchoices.com/adchoices

  continue reading

548 episodes

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