Assemblée de convergence/ Convergence Assembly Agroécologie et alimentation biologique /Agroecology and organic food

Convergence assembly
Aug 11 2016  16:00 – 18:00

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

7. Sources
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)

Monica Dantas, CAPES – Brazil, Concordia Food Coalition and Sustainable Action Fund
Nadra Ragueb, Concordia Food Coalition and Sustainable Action Fund
Convergence assembly
Aug 11 2016  16:00 – 18:00
Université du Québec à Montréa – Pavillon SH (local : SH-2420)
200 Sherbrooke ouest
Montréal, Québec, Canada
English, Arabic, Portugese
Simultaneous translation
French, English, Spanish
Target audiences
Activities extended on the Internet
Last Modified
7 August 2016
Assemblée de convergence/ Convergence Assembly Agroécologie et alimentation biologique /Agroecology and organic food
Activity Lead Organization
Food Preservation Project
Group Admins
Monica Dantas
Programming theme
Economic, Social and Solidarity Alternatives facing the Capitalist Crisis
To inform / To make aware of
Skills’ development / Training
Networking / To meet
Debate / deliberate / discuss
To propose / altenative development
Chargement de la carte…