Category
Nutrition
Related lectures (34)
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 Biotechnology: Fermented Foods and Microbial Consortia
Delves into fermented foods, umami taste, taste receptors, and microbial consortia in food biotechnology.
Vitamins for the Gut Microbiome
Discusses the crucial role of vitamins in maintaining a healthy gut microbiome and explores the impact of vitamin supplementation on microbial abundance.
Nutrition: International Conference and Dietary Considerations
Explores global nutrition challenges, dietary considerations, food supplements, and obesity management.
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.
Vitamins for Gut Microbiome Modulation
Explores delivering vitamins to the colon to enhance gut microbiota and combat host diseases by modulating microbial communities.
Alternative Proteins: Fermentation and Applications
Delves into the use of fermentation for alternative protein production, emphasizing sustainable and innovative food technologies.
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.
Food Biotechnology: Enzymes and Protein Sources
Covers the use of enzymes in food processing, protein sources, and their environmental impact.
Social Issues: Food Policies and Cultural Perspectives
Explores the social, environmental, and political dimensions of food policies and cultural perspectives, including the rise of vegetarianism and veganism.