Related lectures (34)
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.
Replication in Bacteria: E coli
Explores bacterial replication, emphasizing the importance of understanding PCR and the prevalence of microorganisms in our environment.
Food Biotechnology: Innovations and Applications
Explores food biotechnology, highlighting the role of enzymes and microorganisms in enhancing food products through fermentation and probiotics.
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.
Glycolysis: Energy Production from Glucose Molecule
Explores glycolysis, the process of extracting energy from glucose, and its role in producing ATP and pyruvate.
Bioreactors: Growth Kinetics and Monod Equation
Explores bioreactors, growth kinetics, Monod Equation, and specific growth rates in industrial processes.
Food Biotechnology: Innovations and Impact on Health
Delves into the innovations in food biotechnology, including synbiotics supplements and probiotics in locally produced yoghurt, highlighting their economic and health benefits.
Fed-Batch Bioreactors
Explores the operation and design of fed-batch bioreactors to enhance fermentation productivity and overcome substrate inhibition.

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