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Delves into fermented foods, umami taste, taste receptors, and microbial consortia in food biotechnology.
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Delves into diverse forest management practices in Switzerland, addressing challenges like insect attacks and the impact of climate change.
Food Fermentation Technology
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Future of Sustainable Proteins
Explores the future of sustainable proteins, including plant-based, cultivated, and fermentation methods, highlighting gene editing and CRISPR-Cas9 technologies.
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.
Probiotics and Postbiotics in Food Biotechnology
Covers probiotics, postbiotics, their benefits, and applications in food biotechnology, emphasizing collaboration among stakeholders.
Immunity to Microbes
Explores immune responses to various microbes, discussing survival strategies, tissue injury, immune evasion, and adaptive immunity.
Soil Sciences: Living Organisms and Soil Structure
Delves into the functions of living organisms in soil and their impact on soil structure and plant growth.
Microstructure of Wood Slicing
Explores the micro-preparation of wooden samples for studying natural glue systems in wood, focusing on wood slicing and microstructure observations.
Food Biotechnology: Enzymes and Protein Sources
Covers the use of enzymes in food processing, protein sources, and their environmental impact.

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