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Kimchi, Kombucha, Sourdough and Ale – Fermented Foods and Beverages

Consumers have a dramatically growing interest in fermented foods and beverages, and CALES students now have a chance to learn more about production techniques and the science behind what gives fermented foods – and brews – such distinct flavor profiles.


During Dial-the-Dean this May, we’ll meet Tedley Pihl, assistant professor of practice, and Patrick Heacock, head brewer, to learn more about the range of foods and beverages spotlighted in this School of Nutritional Sciences and Wellness lecture/lab sequence, career opportunities, and what’s next for the pilot lab.


WHEN: Friday, May 3, 1:30 - 2 p.m. 

Register Today

If you have any questions you’d like to send us in advance of April 12, please send them to George Rosberg at rosberg@arizona.edu. Unable to take part at this date and time? We’ll include a link to a recording in the Weekly Bulletin.

Dial-the-Dean is a monthly Q&A and informal discussion for ALVSCE personnel hosted by Shane Burgess, vice president of the Division of Agriculture, Life and Veterinary Sciences, and Cooperative Extension.

Are you looking for recordings of Dial-the-Dean programs? Please visit the series webpage for recordings (2017-present).



May 3, 2024 1:30 p.m. to 2 p.m.

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