Our program aimed to increase knowledge related to fermented foods. Over 400 stakeholders registered for a webinar series that focused on defining fermented foods, health benefits of fermenting foods, and the safety of fermented foods. Participants indicated increases in knowledge and overall satisfaction with the content of the fermentation curriculum. The impact of the COVID-19 pandemic on the program outcomes are discussed.
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 4.0 License.
M. Ramos, T., Louvau, H., Kim, H., Marco, M. L., & DiCaprio, E. (2022). Leveraging the COVID-19 fermentation trend to enhance nutrition and food safety Extension efforts. The Journal of Extension, 60(4), Article 15. https://doi.org/10.34068/joe.60.04.15