Thursday - 12th November
Back to the Future - Food Fermentation
On Thursday the focus was on taking food fermentation into the future, with next generation DNA sequencing, food microscopy, virtual reality, robotics and even 3D printing.
If you missed anything on the day of this event, catch up by watching the recording below!
Food fermentation is one of the oldest food preservation methods going back hundreds of years. The Festival of Farming and Food live is taking food fermentation into the future, with next generation DNA sequencing, food microscopy, virtual reality, robotics and even 3D printing. Multi award-winning broadcaster, Jonathan McCrea brings us on this virtual event.
Panelists - Q&A
How do we study microbiology and fermented foods today– Liam Walsh
Liam introduces lactic acid bacteria- the bacteria most commonly associated with food fermentation and what we can learn from sequencing the microbes in our fermented foods.
Food- What’s beneath the surface?- Deirdre Kennedy
Deirdre introduces the National Food Imaging Centre at Teagasc Moorepark and how they use microscopes and virtual reality to investigate food structure.
If food fermentation is the world’s oldest food processing method- what about the newest?- Ricardo Uribe Alvarez and Behrad Mozafari
Ricardo and Behrad introduce their research on 3D printing and robots- bringing the some of the world’s oldest foods like cheese and coffee “Back to the Future!”