Sian Hurley, Assistant Professor, Culinary Arts, is constantly seeking new ways to create the food experience and can place her output within almost any larger context: cultural, Indigenous, art, food science & local ingredients.
UFV Alumnus Nick Fengler
Old Yale Brewmaster, shares his passion for the brewing process, highlighting how each stage—from ingredient selection to yeast strain—shapes the fermentation process.
Allessandro Glaros, UFV Food & Agriculture Institute, will dicsuss the basic science of fermentation, Following the talk, participants will make their own ‘quick pickle.’
Mark Hart, Rise Baking Lab founder, will explore the key variables that control sourdough fermentation, the byproducts it produces, and the steps involved in cultivating a vibrant sourdough culture.
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