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We study the microbial communities inside fermented foods and how they interact with the human body. Our research is focused on mapping the connections between microbes, metabolites, and human biology—and uncover their impact on inflammation, digestion, and beyond.
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<h3class="text-2xl font-bold font-chivo text-gray-800 mb-4">Sharing What We Know</h3>
We believe knowledge should be as accessible as food. Through public talks, creative storytelling, and collaborations with chefs, educators, and journalists, we're making the science of fermentation easier to understand—and more exciting to explore.
We're bridging ancient traditions and modern science to unlock the health potential of fermented foods—through research, education, and product innovation.
Fermented foods aren't just preserved—they're transformed. Microbes reshape ingredients into more flavorful, digestible, and nutrient-rich forms. These microbial ecosystems, found in everything from kimchi to cheese, also produce compounds that support gut and immune health.
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