The general public and a variety of industries have been embracing the positive impacts bacteria can provide. Within the food industry, it’s common knowledge that bacteria and yeast are an integral part of the production of fermented foods such as beer, wine, yogurt, and cheese.

Growing trends in fermented foods and probiotics continue to bring more attention to bacteria’s space in food. Much of these trends and excitement towards probiotics and fermented foods can be attributed to an increased awareness of gut health and the human microbiome.

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Franny Gilman, PhD
Director of Research & Development, Terra Max

Overall, I am driven by a desire to create solutions and products that are more sustainable than current options and leave our environment better off.

Much of this has been fueled by my graduate work that took me to Greenland to study climate change. More specifically, I was examining the links between arctic soil microbiomes and greenhouse gas flux.

My academic work motivated me to pursue a career that would allow me to create products or processes that had a direct impact on the environment. I believe that microbes and the study microbiomes hold great potential in providing unique products and solutions to a variety of industries in many different facets.

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The April Dinner Meeting has been moved to a Live Webinar.

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This program qualifies for IFT Certified Food Scientist (CFS) recertification contact hours (CH). CFS Certificants may claim a maximum of 1.5 CH for their participation in this program.