Nebraska food science professor releases second edition of fermented foods textbook

(International Scientific Association for Probiotics and Prebiotics) An updated edition of the textbook Microbiology and Fermentation of Foods, a definitive resource in food science, has now been published by Wiley-Blackwell, USA. The author Dr. Robert Hutkins, professor at University of Nebraska-Lincoln and member of the International Scientific Association for Probiotics and Prebiotics, says when he started writing the first edition, fermentation was considered an old science. Since then, some universities have seen increased enrollment in studies specific to fermentation within food science programs.
Source: EurekAlert! - Medicine and Health - Category: International Medicine & Public Health Source Type: news