Fermentology Mini-Seminars: The World’s Oldest Cheese and Yoghurt

Jessica (Jessie) Hendy is a lecturer in paleoproteomics at the University of York where she studies ancient proteins associated with foods in archaeological sites. Jessie will describe her research at ancient archaeological sites in Turkey, Mongolia and elsewhere to understand, using ancient protein analyses, the beginnings of milk fermentation. She will take viewers on a journey to one of her archaeological sites, describe her approach to archaeology and consider take homes from her work with regard to what anyone can do in their kitchen with milk today. Jessie has recently made major discoveries with regard to the history of Mongolian dairying and dairy fermentation and the oldest dairy fermentation in the world. 

Please register to attend the virtual talks by filling in this form. 

Sponsored by the Department of Applied Ecology at NC State University, the NC State University Libraries, and the Center for Evolutionary Hologenomics at the University of Copenhagen.