The Lab Talk: microbes as flavour makers and cleaners
Did you know that microbes can both enhance the flavour of our food and help clean up the environment? This month, we explore the world of microbes responsible for the flavours and smells around us. From fermenting cheese and wine to cleaning up soil pollution, microbes are everywhere and play a vital role in our daily lives.
During "The Lab Technician Talks," you’ll learn how microbes have been used for thousands of years in producing fermented foods like bread, beer, and yoghurt. Discover more about the microbe of the month, Penicillium roqueforti, which gives blue cheeses like Roquefort their unique taste. You’ll also find out how microbes assist plants in absorbing nutrients and even influence the scents we experience daily.
Be surprised by the stories of microbes as flavour makers and ask the lab technicians all your questions during "The Lab Technician Talks."
| When | every day |
| Where | in front of the laboratorium |
| Time | at 11:30, 13:30, and 15:30 |
| Duration | 20 minutes |