Curiosity is not a bad mistake to engage with science

On Saturday, Thomas Sasportas, scientific delegate of the Les Petits Débrouillards association, proposed an experimental meeting on the topic of food preservation.

Certainly, the Petits Débrouillards are curious people. On one Saturday a month, they are now offering budding scientists of all ages the opportunity to discover, experiment, manipulate, and reinvent during experimental Saturn meetings.

So he went with the meeting on Saturday which suggested addressing several issues. Why is food stored? Are there different techniques? How do you avoid food waste?

A process known for more than ten thousand years

Thomas Sasportas was able to captivate a heterogeneous audience on these everyday issues. Undoubtedly, today’s consumers now hold all the keys to becoming an in-house food preservation professional: freezing, vacuum packaging, pasteurization, and sterilization. With a high point, a demonstration of preservation by lacto-fermentation. A simple, natural process that has been known around the world for over ten thousand years, and produces food that is delicious, economical, and healthy.

Contact. Les Petits Débrouillards, 4, avenue Paul-Doumer (parking lot at the SNCF station). Such as.

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About the Author: Irene Alves

"Bacon ninja. Guru do álcool. Explorador orgulhoso. Ávido entusiasta da cultura pop."

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