FOODOLOgY Microbes make miso happy
From Stephanie Davison
Joanne Allwood Food Microbiology PhD Candidate, FedUni
Just what is Miso and why has this ancient Japanese seasoning become so popular in recent times? Learn about Miso’s unique versatility and discover Koji, the secret ingredient in Miso’s two stage fermentation process. Research shows that the microbes involved in Miso production not only preserve food but also offer potential health benefits. Joanne has provided some recipes to tempt you to try miso at home - see the attachment.
Welcome: Dr David Bean, FedUni
Presentation: Joanne Allwood - approx 24 minutes followed by Q and A