Science Cafe: Super Cheesy
Visit the North Carolina Museum of Natural Sciences for a Science Cafe with Christina Roche, a molecular biologist who investigates the microbiomes of cheese and other fermented foods, identifying all the species of bacteria and fungi that contribute to flavor development and preservation.
What makes feta cheese taste sour and brie so soft and creamy? What type of bacterium makes Parmesan or Cheddar? What types impart a pineapple or nutty flavor? Which types have been studied as a probiotic? In this talk we will explore the bacteria and fungi that give each type of cheese a unique texture or flavor, and explore possible benefits to gut health. You will also have a chance to taste cheese samples donated by Cabot Creamery — are you able to identify a cheese type by its flavor?
Location: North Carolina Museum of Natural Sciences, 11 W Jones St, Raleigh, NC 27601
More Events
- SU
- MO
- TU
- WE
- TH
- FR
- SA
- 30
- 1
- 2
- 3
- 4
- 5
- 6
Events for July
1st
Events for July
2nd
Events for July
3rd
Events for July
4th
Events for July
5th
Events for July
6th
- 7
- 8
- 9
- 10
- 11
- 12
- 13
Events for July
7th
Events for July
8th
Events for July
9th
Events for July
10th
Events for July
11th
Events for July
12th
Events for July
13th
- 14
- 15
- 16
- 17
- 18
- 19
- 20
Events for July
14th
Events for July
15th
Events for July
16th
Events for July
17th
Events for July
18th
Events for July
19th
Events for July
20th
- 21
- 22
- 23
- 24
- 25
- 26
- 27
Events for July
21st
Events for July
22nd
Events for July
23rd
Events for July
24th
Events for July
26th
Events for July
27th
- 28
- 29
- 30
- 31
- 1
- 2
- 3