‘Godfather of Fermentation’ visits MTSU March 19 for public guest lecture

MURFREESBORO, Tenn. — The “Godfather of Fermentation” will soon be appearing at Middle Tennessee State University to share his insights with fermentation science majors and others interested in this rising topic of interest.

Presented by the MTSU Distinguished Lecture Fund, Sandor Katz of Woodbury will speak at 5:30 p.m. Wednesday, March 19, in Science Building Room 1006.

Launched in 2017, the Middle Tennessee State University School of Agriculture Fermentation Science program has grown to about 50 students — 36 undergraduates, eight grad students and several others earning a minor. Fermentation expert Sandor Katz will provide a Distinguished Lecture Fund talk starting at 5:30 p.m. Wednesday, March 19, in Science Building Room 1006, followed at 6:30 p.m. by a reception and book signing in the James E. Walker Library Special Collections area on the fourth floor. (MTSU file photo by J. Intintoli)

The event is free and open to the public, particularly MTSU Fermentation Science students and anyone interested in the fermentation process.

Parking will be available in lots near the Science Building, 440 Friendship St., and James E. Walker Library, 1611 Alumni Drive, which will host a 6:30 p.m. reception and book signing in the Special Collections area on the fourth floor.

Lindsay Rogerson, manager of the fermentation science lab — Lindsay Rogerson

“Sandor is a globally recognized lecturer, author, resident, and MTSU Fermentation Science Program advisor,” said Lindsay Rogerson, manager of the fermentation science lab. “Our fermentation students are thrilled to meet Sandor Katz and excited to attend.”

Rogerson said approximately 70% of the products we consume daily are derived from fermentation, including cheese, pickles, sourdough, coffee, chocolate, biofuel, wastewater treatment, chemicals and pharmaceuticals.

Short Mountain Cultures in Cannon County will provide fermentation samples.

“The Distinguished Lecture Fund is sponsoring Katz’s lecture on fermentation and its cultural significance throughout history,” Rogerson continued. “His books have inspired many to dive into fermentation and experiment with recipes across all cultures.”

Susan Martin, Special Collections librarian, said Katz “will be able to provide fermentation students with a ‘bigger picture’ around fermented foods, as well as address global issues centered around fermentation and fermented foods. The secondary target audience is anyone interested in the importance of and health benefits from fermented food and drink.”

Health reasons led Katz, the author of fermentation and food-related books, to move from Manhattan, New York, to Middle Tennessee. Katz’s “The Art of Fermentation,” a New York Times Bestseller, was named one of the 25 Most Influential Cookbooks from the Last 100 years” by a Times panel of experts in 2024.

From a librarian perspective, Martin said she is “eager to make a connection with Sandor, with the hope that he would be able to provide some suggestions on where we might improve our collecting. Who are the important names to look for when selecting books and other materials? What are the important topics to cover?”

“Sandor Katz’s extensive knowledge will inform our community about the benefits of fermentation, and we hope to encourage everyone to explore creating their own fermentations,” Rogerson added.

Rogerson said there are 36 undergraduate students, eight graduate students and several others who are minoring in the program, which is expected to grow with the start of the 2025-26 academic year.

— Randy Weiler (Randy.Weiler@mtsu.edu)