Lectures related to Food chemistry

Inclusion of Fermented Foods in Food Guides

Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.

Food Biotechnology: Enzymes and Protein Sources

Covers the use of enzymes in food processing, protein sources, and their environmental impact.

Food physics: equations and applications

Explores the physics of food, focusing on equations and applications in food processing.

The Chemistry of Aubergines: Structure and Properties

Covers the chemistry of aubergines, focusing on their organic compounds and structural properties.