Delves into the principles of food fermentation inspired by nature, exploring the historical background, benefits of probiotic-fermented foods, and safety aspects.
Explores material lifecycle, properties, sustainability, and design, emphasizing the importance of auditing products for sustainability and discussing the evaluation of consumer products like LEGO.
Delves into the innovations in food biotechnology, including synbiotics supplements and probiotics in locally produced yoghurt, highlighting their economic and health benefits.
Explores the journey of Lowimpact Food founders from idea to sustainable business, focusing on reusing food byproducts and transforming mealworms into protein powder.
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
Delves into the architectural articulation of food production, focusing on collective granaries and the postcolonial impact of cement production in Africa.
