Lectures related to Topics in animal husbandry

Explores the origins of domestication, focusing on the transition from foraging to farming and the challenges faced by early farmers.

Delves into fermented foods, umami taste, taste receptors, and microbial consortia in food biotechnology.

Explores a water retention system in alpine pastures to sustain cattle during dry summers.

Delves into the use of fermentation for alternative protein production, emphasizing sustainable and innovative food technologies.