Huskers get hands on with science of funky fermentations

Zhuo Chen wrinkles her nose after smelling a cheese sample held by Baoyue Zhang.

In the classroom and the lab, students learned the scientific processes behind popular food fermentation techniques as part of the University of Nebraska–Lincoln’s three-week spring pre-session course “Moldy Meals: Filamentous Fungal Food Fermentations.”

More details at: https://news.unl.edu/newsrooms/today/article/huskers-get-hands-on-with-science-of-funky-fermentations

UNL Parent Newsletter Wed. Feb. 01, 2023