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

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…

From  Nichole Ginnan 0 likes 17 plays 0  

BA 342 Week 7.2 FA23

Zoom Recording ID: 94513833959 UUID: 3GqphEGXRt6VkHt9FzimMA== Meeting Time: 2023-09-27 05:59:16pmGMT

From  Travis Lesser 0 likes 55 plays 0  

BA 342: Week 7.2 - Principles of Implementing Sustainability

Zoom Recording ID: 95389161439 UUID: /zIF5MKARPenUXr8BDhD4g== Meeting Time: 2023-02-15 07:03:20pmGMT

From  Travis Lesser 0 likes 0 plays 0