From field to fork: Diversity in the French low-input bread-making food chain
Time & Location
About The Event
The way food is produced, distributed and consumed is crucial for the environment, the biodiversity, but also for our health and our taste. This seminar is an exploration of the sourdough microbiota in the bread, related to cultivation of wheat and bread making practices.
This initiative will bring Dr Delphine Sicard, from INRA Montpellier in France, to Australia. Dr Sicard will attend the GrAiNZ gathering, an industry led conference to discuss agro-ecology, food fermentation and production.The GrAiNZ gathering is an annual event, connecting grain growers and users, to learn from each other and build a local grain economy. They will discuss biodiversity, sustainability, food sovereignty, grain economies, indigenous agriculture and foodways and heritage and perennial wheat. Dr Sicard’s input will bring the ‘French’ experience to the discussion, to understand how small-scale food production can improve biodiversity, health and sustainable food production. Dr Sicard will also present a public and open seminar about her research. This event will be accessible to all and AFRAN members are invited.
Dr Sicard’s visit will be the basis of an ongoing collaboration between INRA and the University of Melbourne to exchange students, knowledge and techniques.
Contact: Kate Howell (email@example.com)