THIS IS AN IN-PERSON EVENT, ZOOM REGISTRATION IS ONLY REQUIRED IF YOU WANT TO RECEIVE A LINK TO JOIN REMOTELY.
This lecture will be led by Benjamin Wolfe, Department of Biology at Tufts University. Advances in DNA sequencing technologies have transformed our understanding of microbial diversity across our food systems. But the processes that shape the ecology of most food microbes are largely unknown. The lecture will discuss how the Wolfe lab uses the microbial communities of fermented foods to identify ecological design principles for food microbiomes. From crocks of sauerkraut, jars of fermented tea, and wheels of cheese, we are learning the ways that microbes disperse, interact, and evolve to form our favorite fermentations. We are also using these edible ecosystems as tools for improving microbial literacy in the classroom and in our communities.
This event is co-sponsored by the Environmental Studies Program and the Department of Biology.
This lecture is also part of Environmental Studies' weekly environmental Hoch Cunningham Lectures. To explore and register for other lectures in our series, visit our website: https://as.tufts.edu/environmentalstudies/news-events/hoch-cunningham-lecture-series