Projects and collaboration
From a good question to a useful project. Bringing food curiosity together with scientific thinking.
01 / Fermentation in the classroom
For schools, universities and education organisers. The idea: a session linking food, chemistry and data interpretation. The available guides and observation sheet provide a starting point. Audience, level, format and teaching conditions need to be agreed.
02 / From idea to food product
For small producers and food development teams. Start by describing the raw material, process and technical question. A possible direction is organising existing knowledge and a trial plan. Testing, facilities, responsibilities and scope require a separate agreement.
03 / A mobile fermentation learning lab
A development concept: events where science becomes visible and understandable. Teaching plans, equipment, partners and organisation come first. This is an invitation to discuss a future project; dates and bookings are not available yet.
What should you bring to the conversation?
Four things are enough: who the project serves, which question it addresses, its intended result and the resources available. A finished plan is unnecessary. A clearly described problem is already a valuable beginning.
Let’s discuss a project
Tell me who your idea is for, which question it addresses and what outcome would be useful. Scope and feasibility are agreed individually.
ContactThree questions for a jar
pH in fermentation: what does the number say?
Sour taste, a meter reading and acid content are related. They are not three names for the same thing.
Open resourceHow do you calculate salt for fermentation?
“Two percent” sounds precise. Until we ask: two percent of what?
Open resourceHow to keep a fermentation journal
Memory likes shortcuts. A journal preserves details that can later become essential.
Open resource