The project is now entering its third year. Data collecting is proceeding well, with the first half of the intervention research almost finished and preparations for the second half ongoing. Analysis of the various biosamples collected will start this year. Open interviews with participants are also progressing well and people have been more than willing to share their experiences from consuming fermented foods. Qualitative data analysis of these, along with the questionnaires published by the National Museum of Iceland, will also begin this year.
This year we are also looking forward to a workshop meeting in Lund, Sweden, in May, and another workshop in Iceland in September.
Wishing everyone a happy fermented new year!