The New Fermented Food Culture
From craft beer to Greek yogurt, fermented fare has a growing group of fans who are creating a renaissance for authentic, artisanal products.
In the last decade, there's been a curious change happening in the food science and technology department at Oregon State University in Corvallis, Ore., that reflects the shifting demands of consumers across the United States. "We've had a five-fold increase in students in our undergraduate program with over 75% pursuing a degree related to fermentation," says Tom Shellhammer, Nor'Wester professor of fermentation science, current president of the American Society of Brewing Chemists, and a memb…
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