You are invited to this Friday’s LAB Out Loud [LOL] at The Rockefeller University — Microbial Engineers: The Science of Fermented Foods (Friday, March 10, 2017 4:30 PM–7:00 PM).
Microbes, like bacteria, yeast, and mold, are the invisible engineers of the planet. They have the power to transform rocks into minerals, logs into soil, and raw ingredients into delicious fermented foods like cheese, chocolate, and pickles. In the Wolfe lab, we use fermented foods as model systems to better understand these invisible engineers, including how microbes interact with each other and with their environments. From fungal superhighways in cheese rinds to slimy biofilms in fermented tea, our talk will highlight the surprising microbial communities living in your favorite fermented foods.
Come hear scientists Dr. Benjamin Wolfe and Elizabeth Landis from Tufts University share their work using food to study microbial ecosystems! Following the talk, students will have a chance to network with scientists and determine their microbial soul-mates through a fun activity.
This event is open to all high school students in the New York City area, free of charge! Registration must be submitted by attending high school students directly — a change from previous Lab Out Loud [LOL] events. All students under age 18 must obtain parental consent while completing the online form. Extra credit will be awarded to all students who provide proof of attendance and complete the usual assignment by the next school day.