ONLINE: Applied Ecology Minor Research Symposium
NC, United StatesThirteen students will present the independent research projects they completed as part of the Applied Ecology minor.
Applied Ecology
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Applied Ecology
Events from this organizer
On the Culture of Cheese
Join us for a series of short talks (20 minutes on average) about the culture, history and science behind the foods you have at home. This week, David Asher takes us through the art of cheese making.
The World’s Oldest Cheese and Yoghurt
Join us for a series of short talks (20 minutes on average) about the culture, history and science behind the foods you have at home.
Fermentation in Ancient Mesopotamia, Beer, Bread and More Beer
Join archaeologist Tate Paulette to explore the fermented foods of ancient Mesopotamia.
Microbial War and Peace in Cheese Rind Microbiomes
In this talk, Benjamin Wolfe will explore how microbes compete and cooperate in cheese rind microbiomes. From fungal highways on wheels of Saint Nectaire to antibiotic producing fungi in cheddar, we’ll learn about the ecology and chemistry of microbial interactions in some […]
Fermenting for the Zombie Apocalypse
Join us for this exciting talk on how fermentation (should) fit into your zombie apocalypse preparation plan.
Vegetable Fermentation with Sandor Katz!
Join us for a chat with world-renowned fermentation revivalist, Sandor Katz!
Live Q&A with the New Faculty Members of 2020
https://youtu.be/dQoaJBaN7NUJoin us for a live Q&A with new Applied Ecology faculty members Dr. Erin McKenney, Dr. Khara Grieger, and Dr. Skylar Hopkins!
Bread Baking As Opportunity
Bread baking presents us with countless opportunities: reflection, patience, nourishment, generosity, observation… and the list goes on and on and on!! In this session, Josey Baker will explore some of the opportunities he has found in his decade of bread baking, both […]
Live on The Sourdough Club: A Conversation with Vanessa Kimbell & Rob Dunn
In this wide ranging conversation, Vanessa and Rob will talk about sourdough and the microbiome, fermentation in the modern and ancient kitchen, and much more.