Javier Maeztu is a dietician and specialist in fermentation. He is passionate about nutrition, microbiology and health, but above all, fermented foods, which he has spent decades studying and experimenting with. Combining extensive knowledge of fermentation with a zeal for public engagement, he has led courses, run workshops and published handbooks on the subject, including Mis primeros fermentos (My First Fermentations) and Descubre la kombucha (Discover Kombucha). He also teaches the course ‘Fermented Foods: Theory and Practice’ on a new master’s programme devoted entirely to microbiota.
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