Links & Resources
University and government research labs that study microbial foods:
The Dutton Lab, Harvard University: https://sites.google.com/site/theduttonlab/
The Wolfe Lab, Tufts University: http://sites.tufts.edu/wolfelab/
David Mills Lab, University of California, Davis: http://mills.ucdavis.edu/research-projects
The Montel Lab, INRA Aurillac: http://annuaire.inra.fr/afficherStructure.action?code=0545&type=SO
The Cotter Lab, Teagasc: http://www.teagasc.ie/food/research/staff/PaulCotter.asp
Journals that publish research on microbial foods:
Applied and Environmental Microbiology: http://aem.asm.org/
International Journal of Food Microbiology: http://www.journals.elsevier.com/international-journal-of-food-microbiology/
Journal of Dairy Science: http://www.journalofdairyscience.org/
Dairy Science and Technology (formerly Le Lait): http://www.dairy-journal.org/
Meat Science: http://www.journals.elsevier.com/meat-science/
Food Control: http://www.journals.elsevier.com/food-control/
Institutions and websites that support microbial food producers:
American Cheese Society: http://www.cheesesociety.org/
Specialist Cheesemakers Association: http://www.specialistcheesemakers.co.uk/
Conference on the Science of Artisan Cheese: http://www.nealsyarddairy.co.uk/scienceofartisancheese/
Neal’s Yard Dairy: http://www.nealsyarddairy.co.uk/
Wild Fermentation Portal: http://www.wildfermentation.com/