Leveraging the COVID-19 fermentation trend to enhance nutrition and food safety Extension efforts

Authors

Thais M. Ramos, University of California, DavisFollow
Hanna Louvau, University of California, DavisFollow
Heesun Kim, University of California, DavisFollow
Maria L. Marco, University of California, DavisFollow
Erin DiCaprio, University of California, DavisFollow

Volume

60

Issue

4

DOI

10.34068/joe.60.04.15

Abstract

Our program aimed to increase knowledge related to fermented foods. Over 400 stakeholders registered for a webinar series that focused on defining fermented foods, health benefits of fermenting foods, and the safety of fermented foods. Participants indicated increases in knowledge and overall satisfaction with the content of the fermentation curriculum. The impact of the COVID-19 pandemic on the program outcomes are discussed.

Creative Commons License

This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.

Recommended Citation

M. Ramos, T., Louvau, H., Kim, H., Marco, M. L., & DiCaprio, E. (2022). Leveraging the COVID-19 fermentation trend to enhance nutrition and food safety Extension efforts. The Journal of Extension, 60(4), Article 15. https://doi.org/10.34068/joe.60.04.15