Introduces a course on modeling and optimizing energy systems, emphasizing the importance of informed decision-making and teamwork in addressing energy challenges.
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 architectural articulation of food production, focusing on collective granaries and the postcolonial impact of cement production in Africa.
Delves into the potential of urban riverbanks for sustainable neighborhoods and emphasizes the importance of interdisciplinary exchanges among doctoral students.
Explores the journey of Lowimpact Food founders from idea to sustainable business, focusing on reusing food byproducts and transforming mealworms into protein powder.
