Episode 2: Dr. Bruno Xavier

Welcome back to Conversations from the Precision Nutrition Kitchen! On this episode, Dr. Bruno Xavier, Associate Director of the Cornell Food Venture Center, shows us how to safely prepare lacto-fermented vegetables at home. He also talks about his academic and career journey, which began as a curious child, and grew into a career in which he followed new and interesting opportunities. Dr. Xavier also discusses his work at Cornell, including working with people from all over the world to develop food products, and mentoring students on their academic journey.To read the paper we reference about salt and safe fermenting, click hereTo learn more about Bruno and his work, click hereFor more information about The Joan Klein Jacobs Center for Precision Nutrition and Health, click hereFollow the Joan Klein Jacobs Center on LinkedIn- click hereJoin our mailing list- click here