Food Preservation Project (FPP)
The main language of instruction is English, However the facilitators will be able to answer questions in Arabic, French, Portuguese.
The Food Preservation Project strives to promote the year-round consumption of local, organic and seasonal produce through public education and collective food preservation. We provide a hands-on, multidisciplinary and community-based course on seasonal food preservation to the community .
Workshop: Introduction to fermentation
1. Food spoilage
Bacteria, yeasts and molds are major causes of food spoilage. These microorganisms produce various enzymes that decompose the constituents of food.
2. Traditional food preservation methods
Food preservation creates and maintains a certain environment (temperature, pH, oxygen levels, water activity) in foods and beverages to prevent the growth of undesirable microorganisms. Food preservation also slows the oxidation of fats (off-flavors) and stop visual deterioration (such as the browning of apples).
3. The art and science of fermentation
Fermentation was among the first methods used by man to preserve food. Fermentation is not a human invention nor creation; it is a natural phenomenon much broader than culinary practices. Humans observed fermentation processes in nature and learned how to use it for preserving food. Almost one-third of all food eaten by human beings worldwide is fermented. Many of the food and beverages we consume are produced through fermentation: coffee, tea, cider, beer, bread, yogurt, cheese, fermented pickles, sauerkraut, and soy sauce.
4. The benefits of fermentation
Fermentation is used as a cheap, energy-efficient way to preserve food, for its health benefits and for the special flavors it imparts to food.
5. Practical demonstration of a fermentation recipe
6. Sharing a fermented snack
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World, by Sandor Ellix Katz
B. M. Corcoran et al., “Survival of Probiotic Lactobacilli in Acidic Environments Is Enhanced in the Presence of Metabolizable Sugars,” Applied and Environmental Microbiology 71(6):3060 (2005); R. D. C. S. Ranadheera et al., “Importance of Food in Probiotic Efficacy,” Food Research International 43:1 (2010)
Nadra Ragueb, Concordia Food Coalition and Sustainable Action Fund