Archive Highlight: An evolutionary perspective on fermented foods, with Assoc. Prof. Katie Amato
Continuing in the series on the latest fermented food science, we are highlighting Episode 9 from our archives. In this episode, the ISAPP hosts talk about fermented foods and non-human primates with Katie Amato of Northwestern University, USA. Amato describes what she has learned from studying the gut microbiota of non-human primates and how it […]