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Join Ads Marketplace to earn through podcast sponsorships.
Manage your ads with dynamic ad insertion capability.
Monetize with Apple Podcasts Subscriptions via Podbean.
Earn rewards and recurring income from Fan Club membership.
Get the answers and support you need.
Resources and guides to launch, grow, and monetize podcast.
Stay updated with the latest podcasting tips and trends.
Check out our newest and recently released features!
Podcast interviews, best practices, and helpful tips.
The step-by-step guide to start your own podcast.
Create the best live podcast and engage your audience.
Tips on making the decision to monetize your podcast.
The best ways to get more eyes and ears on your podcast.
Everything you need to know about podcast advertising.
The ultimate guide to recording a podcast on your phone.
Steps to set up and use group recording in the Podbean app.
Food science: Why fermentation is the future of food
Humans have been fermenting foods for millennia, due to the process’s ability to enhance the flavours of what we eat and preserve it for when times are lean. Now, new science is uncovering how eating fermented food is beneficial for both our physical and mental health and how it may possibly play a key role in the food of the future by creating a source of alternative protein.
In this episode we speak to Rodrigo Ledesma-Amaro, Director of the Bezos Centre for Sustainable Protein and the Microbial Food Hub at Imperial College London.
He tells us how we all eat more fermented food than we may think, why it’s so good for our guts and how cutting-edge science can help us to create tasty fermented food that is also kind to the environment.
This episode is brought to you in association with EIT Food https://www.eitfood.eu/
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