I am interested in the evolution of cheesemaking knowledge and practices, and particularly in the history of an ingredient little-known to cheese lovers: lactic ferments. How was knowledge about lactic ferments created and used? How did cheesemakers, technicians and scientists collaborate in this process? My work takes place at the University of Geneva, within the ERC project "Rethinking Science and Public Participation" coordinated by Prof. Bruno Strasser.
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