The Power of Fermentation: The Science and Health Benefits of Fermented Foods

Date 12/08/2020

Description: Join a team of PepsiCo experts to explore the science and nutrition of fermented foods, and get a behind-the-scenes look into the PepsiCo corporate kitchens for a one-of-a-kind culinary demonstration.

 

Presenters:
Mary Brauchla, PhD, MPH​
Health & Nutrition Sciences Senior Scientist at Pepsico

Suja Senan, PhD​
Product Development Associate Principal Scientist at PepsiCo

Chef Steven Dominguez​
R&D Senior Scientist at PepsiCo

Chef John Kett
Product Development Scientist at PepsiCo

 

 

Key Topics Covered
  • Scientific process & types of fermentation    
  • Health and nutritional benefits of fermented foods   

 

This webinar recording is no longer accredited for CPEU by the Commission on Dietetic Registration. Only individuals that attended live or watched the on-demand recording between December 8, 2020 and December 8, 2023, may claim CPEU.