From field to fork: Diversity in the French low-input bread-making food chain

September 26, 2019

Visiting Scholar Seminar

Friday 11 October 2017  2 - 3pm

Lower Theatre, Building 142
Parkville campus, Melbourne





Dr Delphine Sicard, PI-senior scientist at INRA (French National Research Institute of Agronomy) will give a public lecture at the University of Melbourne, School of Agriculture and Food.






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.


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