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.
Explores the future of sustainable proteins, including plant-based, cultivated, and fermentation methods, highlighting gene editing and CRISPR-Cas9 technologies.
