Graduate Certificate in Preserving Grains and Legumes
Published on June 22, 2025
About this Podcast
HOST: Welcome to our podcast, today I'm thrilled to be talking with Dr. Emma Thompson, an expert in food sustainability and the lead instructor for the new course, "Graduate Certificate in Preserving Grains and Legumes." Dr. Thompson, can you tell us what inspired you to create this program? GUEST: Absolutely, I've seen firsthand how critical it is to preserve grains and legumes, especially in the context of climate change and global food security. This course is designed to equip professionals and enthusiasts with the skills they need to make a real difference. HOST: That's fascinating. Could you share some current trends in the industry related to this course? GUEST: Sure, there's a growing interest in plant-based diets and sustainable food practices. Preserving grains and legumes is a key part of this movement, as these foods are nutritious, versatile, and have a smaller environmental footprint than many animal products. HOST: I see. And what are some of the challenges faced in this field or while teaching this subject? GUEST: One challenge is dispelling misconceptions about the taste and texture of preserved grains and legumes. Many people think they'll be bland or unappetizing, but with the right techniques, they can be incredibly flavorful and nutritious. HOST: That's a common misconception, indeed. Looking towards the future, where do you see this area or industry heading? GUEST: I believe we'll see more emphasis on local food systems and community-based preservation techniques. This course is designed to prepare students for this future, empowering them to contribute to food security and sustainability in their own communities. HOST: Dr. Thompson, thank you so much for joining us today and sharing your insights on the "Graduate Certificate in Preserving Grains and Legumes." It's clear that this course is a transformative opportunity for anyone interested in sustainable food practices. GUEST: Thank you for having me. I'm excited to see the impact this course will have on students and the food industry as a whole.
