Fermentation and Food Colloids Laboratory
Updates
FFAR Microbial Safety and Quality in Fermented Foods Convening
July 2026
Dr. Charles was among 35 global experts invited by the Foundation for Food & Agriculture Research (FFAR) to participate in a convening focused on microbial safety and quality in fermented foods. The convening was organized by FFAR in collaboration with Fermented Food Holdings and Dairy Management Inc. and brought together leading experts from academia, industry, government, and nonprofit organizations. Experts worked to identify critical research gaps and develop actionable priorities to guide future research investments, partnerships, and funding opportunities in fermented foods. Dr. Charles participation highlights the growing recognition of MTSU’s Fermentation Science Program and its contributions to advancing research and innovation in fermentation and the development of next-generation fermented foods.
Publication: Structural and functional properties of hemp protein isolates from industrial hemp waste after cannabidiol extraction — Food Hydrocolloids (2026).
June 2026
Our recent study published in Food Hydrocolloids explores an innovative approach to upcycle industrial hemp waste into a sustainable, high-value protein ingredient. Following cannabidiol (CBD) extraction, large quantities of hemp biomass remain as underutilized by-products. In this work, we demonstrated the potential of recovering this residual biomass as a functional hemp protein isolate with nutritional and technological properties comparable to conventional hempseed protein.
Congratulations Anna and Yashoda on successfully completing your Master of Science in Professional Science (MSPS) – Fermentation Science
May 2026
Dr. Charles Invited to Speak at IFT Product Development Division
April 2026
Dr. Anto Charles was invited by the IFT Product Development Division to present “Fermented Foods 101” to students at Oregon State University and Louisiana State University. The seminar covered the fundamentals of food fermentation, key microorganisms, fermentation processes, and their applications in modern food systems, highlighting the role of fermentation in sustainable food innovation.
Raider Roundup gives high schoolers a glimpse of MTSU Fermentation Science
October 2025
High schoolers around Tennessee were introduced to fermentation concepts, relevant career opportunities, and MTSU Fermentation Science programs.
Tennessee Sustainable Spirit Program
October 2025
Dr. Charles together with MTSU undergraduate researchers participated in the Sustainable Spirit workshop hosted by the the Tennessee Department of Environment and Conservation – Office of Sustainable Practices. The workshop focused on integrating sustainable principles in the beverage industry and highlighted collaborative efforts toward environmental responsibility.
Talk to A Scientist Outreach Event at Discovery Center
November 2025
Bringing fermentation benefits to the community! Dr. Charles shared the science, flavors, and health benefits of fermented products with the local community at the Discovery Center.
