The science of fermentation: How microbes turn food into flavour

In this talk, gastronomist and founder of The Fermenters Guild UK, Robin Sherriff, will open up the jar to fermentation and explore the science behind the mysterious process. He'll explore the real chemistry and biology behind miso, shoyu, kimchi, cheese, beer, vinegar, kombucha and more: enzymes, acids, alcohols, gases, and the microbial communities that make them. He will also demystify the difference between “alive”, “safe”, and “tasty”, and why those are not always the same thing.
Tracing the journey from raw ingredient to something deeper, safer, and more delicious, Robin will show how temperature, salt, oxygen, time, and cleanliness steer the process. Expect a practical, flavour-led tour of what is happening in the dark, plus a few simple rules of thumb for repeatable results.
Following the lecture, small samples of featured foods will be available to try to engage your gastronomical senses as well as your mind.*
Copies of Robin's book "The Science of Fermentation" will be available to purchase after the talk.
*Food samples are subject to availability. Those with food allergies and intolerances should speak to a member of staff before consuming anything. The Royal Institution accepts no liability for any adverse reaction caused.

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Event image by Ingrid Beck via Pexels

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The Royal Institution, 21 Albemarle Street, London, United Kingdom

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