Maria Marco, a professor and microbiologist in the
Department of Food Science and Technology spoke about the science of fermented foods—how they are made, how they promote our health, and how the ecology and metabolism of microorganisms determine the uniqueness of foods like pickles and sauerkraut. David Ehreth, founder of
Sonoma Brinery, shared his experiences as a "bacteria farmer (who also makes pickles)," highlighting the importance of Marco's research and the value of academic-industry partnerships. The event was presented as part of the Robert Mondavi Institute's
Forum: Talks on Food and Wine Sciences series.
