A frothy stout, a hearty loaf of bread, a pungent cheese; each the stuff of life, each created by naturally occurring microorganisms. Defined universally as brewing, baking and caseiculture (OK, cheese making), they are examples of what, today, we call biomanufacturing.
While you may not associate such an industrial term with the culinary arts, you may be familiar with the process in the manufacture of corn-based ethanol, antibiotics and lubricants, among an ever-growing range of products.