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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.
Introduces basic notions of organic chemistry, covering functional groups, chemical bonding, electronegativity, and practical applications in various fields.
Discusses organic chemistry's role in everyday compounds and the concept of resonance structures, exploring factors affecting stability and the significance of resonance in understanding reactivity.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
