"Ooh That Stinky Cheese … Why Do We Love It So Much?"

Join us for a fascinating exploration into why we adore foods like stinky cheese and pungent kimchi. In the presentation, "Ooh That Stinky Cheese … Why Do We Love It So Much? — Diversity of Appreciation in Olfaction," Dr. Soo-Yeun Lee, a sensory scientist, will delve into the science of smell and guide us through tasting various fermented foods. Discover the art and science behind fermentation, and learn how Lee's research promotes healthier eating habits without sacrificing flavor. Don’t miss this unique, sensory-filled experience learning about fermentation and tasting a few beloved fermented products.