Fourteenth International Conference on Food Studies

Abstract

In our study, we delve into the effects of seasonal frost on fermentation, focusing on traditional fermentation as a sustainability practice that extends food preservation and enhances flavor. This method is particularly valuable for extending the seasonal availability of produce in regions with short growing periods, supporting local-food-focused restaurants. Season extension, aimed at sustainability, reduces waste and resource use, optimizing harvest timing and storage efficiency, which is crucial for farm-to-table operations emphasizing local sourcing. Frost impacts on crops are twofold; while it can cause damage and reduce survival, it can also increase sugar content, improving flavor in certain crops pre-fermentation. The study further explores how frost affects microbial communities in fermented foods, investigating changes in microbial composition and survival. By examining vegetables exposed to frost versus those protected, we aim to understand how frost influences fermentation outcomes. This research offers insights into optimizing food preservation practices for flavor, sustainability, and economic benefits, contributing to the broader understanding of traditional and modern food preservation techniques.