Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Discusses the crucial role of vitamins in maintaining a healthy gut microbiome and explores the impact of vitamin supplementation on microbial abundance.
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 social, environmental, and political dimensions of food policies and cultural perspectives, including the rise of vegetarianism and veganism.
