Food fermentation is an ancient art but has also increased in popularity recently. This rise in popularity can be attributed to many factors as fermented foods often have proven health benefits, fermentation can transform everyday ingredients into extraordinary foods with interesting flavours, and food fermentation potentially holds the key to the protein transition.
Whether you are a seasoned fermenter or just have an interest in food, come discover the magic behind food fermentation during the “Microbe Magic” event, a two-part food fermentation event. This event is organised as a collaboration between StartHub Wageningen and the study association Nicolas Appert and consists of two parts.
Part 1:
A speaker event where fermentation experts from the food industry will talk about their experience and the potential of food fermentation.
Tuesday, February 27th
19:00 - 21:00
Plus Ultra II
sign up here
Part 2:
A workshop where participants are taught about how kimchi can be made at home and get hands-on experience performing the steps to produce kimchi.
Thursday, February 29th
19:00 - 21:00
Plus Ultra II
sign up here
