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Refreshing the public appetite for 'good bacteria': menus made by microbes
Journal of Biological Education
A series of events was developed to engage audiences in discussion around the importance of microorganisms in the production of fermented foods, particularly through tasting. The events were designed to attract different audiences: families attending a science museum; families in their community space; and adults in different informal eating environments. Information was provided, alongside interactive activities where possible. Feedback was positive in that the audiences enjoyed the format,doi:10.1080/00219266.2017.1420678 fatcat:akuiwsto5zbnnmlejhmpchuf6e