{"id":38682,"date":"2011-08-02T00:00:00","date_gmt":"2011-08-02T05:00:00","guid":{"rendered":"https:\/\/www.unmc.edu\/newsroom\/2011\/08\/02\/the-microbiology-of-cheese-the-focus-of-aug-9-science-cafe\/"},"modified":"2011-08-02T00:00:00","modified_gmt":"2011-08-02T05:00:00","slug":"the-microbiology-of-cheese-the-focus-of-aug-9-science-cafe","status":"publish","type":"post","link":"https:\/\/www.unmc.edu\/newsroom\/2011\/08\/02\/the-microbiology-of-cheese-the-focus-of-aug-9-science-cafe\/","title":{"rendered":"The microbiology of cheese the focus of Aug. 9 Science Cafe"},"content":{"rendered":"

At the Aug. 9 Omaha Science Cafe<\/a>, University of Nebraska-Lincoln’s Robert Hutkins, Ph.D., will talk about the principles of cheese-making and how scientists seek to understand and improve the flavor, quality and safety of cheese. <\/p>\n

He also will bring samples of his favorite cheeses to examine and taste. <\/p>\n

When:<\/B> 7 p.m.<\/p>\n

Where:<\/B> Slowdown, 729 N. 14th St.<\/p>\n

Who:<\/B> Dr. Hutkins is Khem Shahani Professor of Food Microbiology at the University of Nebraska-Lincoln. His research is focused on how diet affects bacteria that live in the intestinal tract.<\/p>\n

What:<\/B> Science Cafe is a free educational event sponsored by UNMC and other groups to increase science literacy among young adults. Free pizza, provided by the Nebraska Coalition for Lifesaving Cures, will be available for the first 50 attendees.<\/p>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

At the Aug. 9 Omaha Science Cafe<\/a>, University of Nebraska-Lincoln’s Robert Hutkins, Ph.D., will talk about the principles of cheese-making and how scientists seek to understand and improve the flavor, quality and safety of cheese. 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