Science on Tap
Monthly on the last Wednesday of the month.
Come one, come all to the “science café” in Santa Cruz. This event is designed to connect the Santa Cruz community to the latest research happening just up the hill at U.C. Santa Cruz. It is not an exclusive “club meeting” for scientists and science majors - we aim to appeal to all audiences! So come join us at the MAH, grab a beer, relax, and hear some interesting and cutting-edge science that’s happening near you!
Science on Tap is based on the Nova and Sigma Xi "science café" model and is generally on the last Wednesday of every month.
Bacterial-Fungal Interactions in Cheese Rind Microbes: A Taste of Science
Did you know that the unique flavors, textures, and aromas of traditional cheeses are crafted by intricate interactions between bacteria and fungi? This presentation will explore the vital role of these microorganisms in cheese production and why understanding their communication mechanisms is crucial for food science and health. We will learn how microbes contribute to the diversity of cheese, their importance in fermentation, and the tools scientists use, like imaging mass spectrometry, to uncover the secrets of microbial communication. Join us to discover how studying these interactions could benefit human health and elevate the art of cheese-making.
Who: Everyone! Not just scientists!
When: Last Wednesday of the month at 7:00 pm (schedule subject to change due to weather/availability, see newsletter for up to date information)
Where: Behind the Museum of Art and History (MAH), 705 Front Street, Santa Cruz