Fermentation Speaker Series

Dr. Evans is a Senior Researcher and Leader of the Sustainable Food Innovation Group at the Center for Biosustainability at the Technical University of Denmark. His multidisciplinary group uses culinary research & development to make flavorful, sustainable, often fermented foods, scientific methods to study their flavor, ecology and evolution, and social science and artistic practice to understand and experiment with how they might fit into food culture.In his talk, Dr. Evans shares some of his work on how the pursuit of new flavors through fermentation can lead to novel microbial ecologies and evolutionary histories, and how bringing together art, science, and cooking through fermentation can invite closer relationships to our bodies and to the planet.

Dr. Devkota is an Associate Professor at the Cedars-Sinai Division of Gastroenterology and the Director of Microbiome Research at the F. Widjaja Foundation Inflammatory Bowel and Immunobiology Research Institute. Her research investigates the relationship between diet and the gut microbiome, with a particular focus on IBD. Dr. Devkota offers a valuable perspective on the current role of fermented foods in a clinical setting, addressing important questions such as which fermented foods are most beneficial, how they should be consumed, and whether certain patients will benefit more than others.