From 1983 when he joined Harvard, until 2018 when he retired and closed the lab, Roberto was deeply involved in research and education, focusing on the fascinating lives of microbes.
As Professor Emeritus he continues his involvement in microbial sciences by teaching, writing and blogging (at Small Things Considered) and outreach through lectures and museum exhibitions. He produced a photographic exhibition World in a Drop with Scott Chimileski, which has been shown at many locations around the world, and developed an exhibition Microbial Life that opened in 2018 and still is the major special exhibition at the Harvard Museum of Natural History. In 2017, Roberto and Scott co-authored the book Life at the Edge of Sight, a photographic exploration of the microbial world.
EdX
Dive into 'Food Fermentation: The Science of Cooking with Microbes' to uncover the secrets of how tiny microbes can dramatically change your food's flavor profile. This course explores the history and science of fermentation, a process that has been used for thousands of years to preserve foods and create new flavors.