Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Delves into retooling the genetic code by expanding it beyond the standard amino acids, with a focus on eukaryotic mRNA translation and site-specific incorporation in fruit fly models.
Covers the basics of proteomics, mass spectrometry, protein synthesis, and amino acids, emphasizing the importance of molecular weight and isotopic abundance.