Science Cafe: Fermented Foods, Beneficial Bacteria
The Science Behind Fermented Foods and Beneficial Bacteria
Although most information about bacteria is focused on food outbreaks, infections and diseases, the large majority of bacteria are safe, and many bacteria can be beneficial. A combination of Microbiology, Molecular Biology, Genetics and Genomics is shedding new light on the many benefits of bacteria used as starter cultures in fermented foods and as health-promoting probiotics. With ever-increasing knowledge about their roles in food fermentation, gut health and their contribution to the gut microbiome, this Science Café will change the way you think about bacteria and their benefits. Join us as we discuss what foods contain beneficial bacteria, or probiotics, and how these bacteria contribute to human health.
About Our Speaker
Dr. Rodolphe Barrangou is an Associate Professor of Food, Bioprocessing and Nutrition Sciences at North Carolina State University, who specializes in the genomic analysis of bacteria used in foods. Dr Barrangou earned a BS in Biological Sciences from the Rene Descartes University in Paris, France, an MS in Biological Engineering from the University of Technology in Compiegne, France, an MS in Food Science from NC State University, a PhD in Genomics from NC State University, and an MBA from the University of Wisconsin-Madison. He also worked for nine years in the food industry, in Research and Development at Danisco and DuPont.