Category
Horticulture
Related lectures (9)
Food Biotechnology: Fermented Foods and Microbial Consortia
Delves into fermented foods, umami taste, taste receptors, and microbial consortia in food biotechnology.
Fermented Foods: Microbial Transformations and Health Benefits
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Food Fermentation Technology
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Food Fermentation: Nature-Inspired Processing
Delves into the principles of food fermentation inspired by nature, exploring the historical background, benefits of probiotic-fermented foods, and safety aspects.
Probiotics and Postbiotics in Food Biotechnology
Covers probiotics, postbiotics, their benefits, and applications in food biotechnology, emphasizing collaboration among stakeholders.
Metabolic Diversity: Fermentation and Energy Production
Explores metabolic diversity in microorganisms, emphasizing fermentation pathways and energy production.
Inclusion of Fermented Foods in Food Guides
Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
Alternative Proteins: Fermentation and Applications
Delves into the use of fermentation for alternative protein production, emphasizing sustainable and innovative food technologies.
Methanogenesis and Methylotrophy: Pathways and Mechanisms
Discusses methanogenesis pathways, energy generation, and the role of methylotrophy in carbon cycling.