Delves into the principles of food fermentation inspired by nature, exploring the historical background, benefits of probiotic-fermented foods, and safety aspects.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Explores the future of sustainable proteins, including plant-based, cultivated, and fermentation methods, highlighting gene editing and CRISPR-Cas9 technologies.
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Explores the regulation of lipid absorption and metabolism in the digestive system, covering bile salts, chylomicrons, water absorption, and detoxification functions of the liver.
Explores probiotic technology, postbiotics, and microbial health, emphasizing the importance of maintaining a healthy microbiome and the impact of postbiotics on immune modulation.
Explores material lifecycle, properties, sustainability, and design, emphasizing the importance of auditing products for sustainability and discussing the evaluation of consumer products like LEGO.
