December 1st: The Science of Fermentation

Dr Caroline Gilmartin — Microbiologist, fermentation specialist and author.

From yoghurt and cheese to kimchi, kefir, sauerkraut and kombucha, fermented foods have been part of human diets for thousands of years. Long before anyone knew that microorganisms existed, people were harnessing the activities of bacteria, yeasts and fungi to preserve food, create new flavours and improve its nutritional value.

Today, fermented foods are enjoying a remarkable revival, fuelled partly by growing scientific interest in our gut microbiome and its possible influence on health.

But what actually happens during fermentation? Which microorganisms are involved, and how do they transform everyday ingredients into something quite different? And what does the science really tell us about the supposed health benefits?

Our December speaker, Dr Caroline Gilmartin, has a PhD in microbial genetics and over 15 years of practical experience with fermentation. Through her Bristol-based business, Every Good Thing, she teaches people how to make fermented foods and understand the science behind them. She is also the author of Fermented Foods: A Practical Guide.

Caroline will take us on a journey through the fascinating microbial world of fermentation, exploring its history, the science behind the processes, and how we can put that knowledge into practice in our own kitchens.

Along the way, she'll help us distinguish established scientific evidence from some of the more extravagant health claims.

Come and discover how some of the smallest living organisms have helped shape what humans eat and drink — and continue to do so today.

Join us aboard the MV Balmoral from 7pm for a 7.45pm start. Tour the ship, grab a drink at the bar, and settle in for a revealing evening.
This is a FREE event — arrive early to get a seat.