Dr Tom Lewis has been awarded the AgriFood Skills International Fellowship for 2015.
Fermented products play an important role in contributing to the livelihoods of rural and peri-urban dwellers. Around the globe, there is an emergence of regional economies developing skills in fermented products including beers, breads, cheeses, ciders, cocoas, gins, kombuchas, pickles and preserves, meats, miso, vanillas, vinegars, vodkas, whiskies, wines, yoghurts . . .
Australia is primed to capitalise on this trend, and this Fellowship has been designed to intensify our focus on the manufacture of world-class fermented food and drink products.
Through this Fellowship, Tom aims to contribute to:
· Increasing our understanding of the skills required to be at the forefront of international best practice in the production of regionally-focused, fermented food and drink products.
· Developing capacity and capability within Australian fermentation-based enterprises, informed through study of the theory and practice of relevant programs and innovations that have worked, and those that haven’t.
· Building strong, constructive and ongoing networks amongst world leading fermentation-based enterprises and organisations.
Keeping you informed with what is bubbling under in the world of fermentasmania. Also puns.