Erin McKenney is a postdoctoral researcher in Applied Ecology at North Carolina State University. Her academic background blends microbial ecology, nutrition, and comparative gut morphology. Erin began her research program investigating evolutionary adaptation across scales and species, between non-human primates and rogue (herbivorous) carnivores and their gut microbes. More recently, Erin has expanded her research in microbial systems in fermented foods, leveraging citizen science to amass enormous sample collections. Her current collaborations include projects to identify and compare the microbes responsible for the flavor and nutrients in sourdough starters and lacto-fermented produce. Erin has also developed complementary research projects with undergraduate, high school, and middle school students to study the microbes associated with grains and flour that contribute to sourdough communities. Together, these projects empower participants to engage in the scientific process and contribute to a greater understanding of microbial contributions to nutritional landscapes.
Tuesday, February 26, 2019 @ 1:25 pm - 2:00 pm; Breakout 4
"Countertop Science:" Sourdough as a Scalable System for Citizen Science