The bourbon industry has been booming in recent years, but what sets all the different types of bourbon apart?
Rigor académico, oficio periodístico
Artículos sobre Fermentation
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Little-known documents and scientific detective work helped pinpoint the origin of lager.
There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.
Synthetic milk offers dairy milk without the concerns such as methane emissions or animal welfare. But is it the whey forward?
A new ‘protein roadmap’ produced by CSIRO reveals foods set to fill fridges by 2030 as health, environmental and ethical concerns push consumers away from meat.
Technological changes on the horizon will likely disrupt the dairy industry as we know it — plans to mitigate the risks this transition poses to farmer livelihoods and animal welfare should start now.
A rice dish’s debut on a cooking competition show reflects the growing acceptance of ethnic foods.
Sauerkraut, sourdough, beer…and chocolate? They’re all fermented foods that rely on microbes of various types to transform the flavor of their raw ingredients into something totally different.
Until now the search for early evidence of alcohol has fixated on residue analysis.
Yeast is a single-celled organism that’s everywhere around us. Understanding how yeast works can help you make better bread and appreciate this old friend of humanity.
Humans have been pickling for at least 4,000 years. Maybe it’s time you tried?
Your taste for cheese and yoghurt may never have been satisfied were it not for illicit microbial sex.
While the probiotics found in fermented foods might have health benefits for most, these foods could cause serious harm to the health of others.
Sap from one tree collected in hollows in the bark, and natural yeast fermented the liquid to an alcoholic drink used by Aboriginal people. Europeans called the tree a cider gum because of the taste.
Is a shot of tequila actually good for you? What’s the deal with the worm? Who was margarita, anyway? A food historian explores some little-known aspects of the popular Mexican spirit.
There’s more to fermented foods than a good meal. Scientists are learning just how such foods encourage the growth of probiotics and how this keeps people healthy.
Many of us shirk at the thought of bacteria or fungus in our food, but without them, we wouldn’t have many of our favourite foods.
Vegemite has been used for many things over the years. But claims it was used to brew alcohol in dry Indigenous communities had many asking if that was even possible.
Turning wood and agricultural waste into biofuels is one step closer to being a truly green process, according to a recently published study in the journal Science. James Dumesic of the University of Wisconsin-Madison…
Principales colaboradores
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Director SUSFERM Centre; Microbiology Professor, University College Cork
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Associate Professor of Hospitality Management, Colorado State University
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Postdoctoral Fellow, EPFL – École Polytechnique Fédérale de Lausanne – Swiss Federal Institute of Technology in Lausanne
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Research Scientist, The University of Queensland
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Emeritus Professor, Creative Industries, CQUniversity Australia
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The University of Queensland
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NHMRC R.D. Wright Biomedical Fellow, The University of Queensland
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Professor of Microbiology, Swinburne University of Technology
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Lecturer in Microbiology, University of KwaZulu-Natal
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Senior Lecturer, Medical Microbiology, University of Westminster
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Professor in Oenology, University of Adelaide
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PhD Candidate, Macquarie University
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Research Associate, University of the Witwatersrand
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Lead Economist, CSIRO Futures, CSIRO
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Assistant Professor, Trent School of the Environment, University of The Fraser Valley
