Leveraging Fermented Food Microbiomes for Sustainable Food Production | Josephine Wee, PhD, Penn State

From Nichole Ginnan September 29th, 2023

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Dr. Josephine Wee talks about various projects focused on understand sour dough bread microbiomes and how they can be leveraged to improve the quality and shelf life of bread, as well as potentially reduce gluten allergy or intolerance reactions.

The One Health Microbiome Center at Penn State optimizes, accelerates, and disseminates long-lasting applications and knowledge on the microbiome with an integrative and transformative One Health approach spanning human health, agricultural advances, environmental outcomes, and bioinformatic innovation. The Center's Seminar Series solicits accomplished researchers and leaders to speak, including from right here in our backyard to research institutions worldwide. Please connect with the One Health Microbiome Center to nominate speakers, make donations to endow Center activities, and ask questions. Follow us on X (formally twitter) @PSUmBiome (https://twitter.com/PSUmBiome) or visit our website to contact us and join the mailing list (microbiome.psu.edu).

Usage: Academic Research Zoom Recording
Open Educational Resources (OER): OER
Appears In: One Health Microbiome Center at Penn State

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Leveraging Fermented Food Microbiomes for Sustainable Food Production | Josephine Wee, PhD, Penn State

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