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