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Fermentation as food pedagogy: insights into how teaching fermentation facilitates engagement with the food system

Crossref DOI link: https://doi.org/10.1007/s10460-026-10869-7

Published Online: 2026-04-22

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Rao, Madhura https://orcid.org/0000-0001-5617-9693
Dam, Ashley Thuthao Keng https://orcid.org/0000-0002-1424-2129
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Text and Data Mining valid from 2026-04-22

Version of Record valid from 2026-04-22
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Article History

Received: 28 May 2025

Accepted: 18 February 2026

First Online: 22 April 2026

Declarations

:

: The authors have no relevant financial or non-financial interests to disclose.