Related lectures (32)
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Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
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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.
Metabolic Diversity: Fermentation and Energy Production
Explores metabolic diversity in microorganisms, emphasizing fermentation pathways and energy production.
Food Biotechnology: Innovations and Applications
Explores food biotechnology, highlighting the role of enzymes and microorganisms in enhancing food products through fermentation and probiotics.
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 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.
Metabolism 1 and 2, BIO-377 Systems Physiology
Explores the regulation of metabolism, including glucose metabolism, fat metabolism, protein synthesis, and heat transfer.
Immunometabolism: Basic Concepts and Translational Opportunities
Explores the basic concepts and translational opportunities in immunometabolism, emphasizing the intricate interactions between immune cells and different cell types.
Glycolysis: Energy Production from Glucose Molecule
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