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Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
Covers the general aspects of polymer materials, the 'Big 5' technical polymers, spider silk nanostructure, synthetic polymers, major application segments of plastics, and the activities of the Polymer Science department at EPFL.
Delves into the innovations in food biotechnology, including synbiotics supplements and probiotics in locally produced yoghurt, highlighting their economic and health benefits.
Explores the spontaneous emergence of self-replicating molecules containing nucleobases and amino acids, focusing on dynamic combinatorial chemistry and potential applications in inhibiting bacterial growth.
