Biology faculty answers questions on the microorganisms behind sourdough
Everybody is stuck at home and everybody is seemingly baking bread. VCU biology professor Fernando Tenjo shares why yeast and fermentable foods are so captivating.
Fernando Tenjo is an associate professor and the associate chair for the Department of Biology. He teaches BIOL 420 Yeast and Fermentation where students study the characteristics of yeast and fermentation practices.