Oct. 28 Pregame HokieTalks
Oct. 28
| Speaker |
Topic | Description |
|---|---|---|
Dean Alan Grant |
"College Update" |
Grant will offer an update on the college. |
Professor Food Science and Technology Sean O'Keefe |
"Fermentation: 8,000 years of probiotics and food preservation" |
The origins of fermented foods are lost in the fogs of history. Fermentation probably arose by accident, but the new tastes, better nutrition, and better preservation of foods after fermentation became important for the world's earliest civilizations. Bread, beer, wine, yogurt, cheese: these new foods became important drivers for people to embrace agriculture and animal husbandry, leading to the development of cities and writing. We have developed a new option for our students that focuses on fermentation and fermented foods. |
Extension Associate and Coordinator of |
"What's in your water" |
All of the water that will ever be, is on Earth, right now. Although water cycles through the “water cycle," shifting magically from clouds to precipitation to surface and ground water, it is a finite resource. About 71 percent of Earth is covered in water, and human bodies are made up of 65 percent water. Only 2.5 percent of Earth’s water is fresh and drinkable. It is said that the wars of the not-so-distant future will be fought over this precious resource, yet in this part of the U.S., water is largely taken for granted. Where did water come from originally, and what can analyzing water tell us? Water is an amazing solvent, grabbing parts of whatever it comes in contact with (sediment, metals, and chemicals). Analyzing water shows us a signature that, much like a person’s customs or accent, tells us quite a bit about where the water has been. Understanding these characteristics of water quality can help people appreciate it as a resource: something tangible, valuable and irreplaceable. What’s in your water? |
Professor Plant Pathology, |
"High Flying Microbes" |
The air around us is teeming with microscopic life forms. With every breath we take, we inhale thousands of bacteria, viruses and fungi. Some of these microbes cause diseases in people, domestic animals or plants. Others may affect the weather, triggering hail, snow and rain. A few even manage to cross oceans and continents. New tools and technology have opened our eyes to a whole new world that extends just a few thousand meters above our heads. In the process, we are starting to answer important questions about where these microbes come from, where they are going, and how much they impact our world along the way. |