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Fermentation Science: Food Fermentation

Interview with Sandor Katz

Journals & Archives

Soyinfo Center Research Library

  • The Center having been established in 1972, its library now contains around 78,000 documents. Open to the public by appointment; soyinfocenter.com

Fermentation Journal

  • Quarterly journal published by MDPI; mdpi.com/journal/fermentation

Food and Nutrition Science

  • Open access journal on food & nutrition science

Reference Assistance

A Reference Specialist is available during library hours, Monday through Friday from 10:00 a.m. to 5:00 p.m. CST.

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What's in your fridge?

The first record for fermented foods goes back as far as 6000 BCE, when animals & plants were first being domesticated.  Since then, fermenting foods has gotten much more refined. Evidence & traditions of fermented foods can be found in all corners of the Earth.


table image from: Food Fermentation by Rob M.J. Nout, et al

Spoiled vs Fermented

Video is created by MinuteEarth . For more information, visit their page here.