Related lectures (11)
Probiotics and Postbiotics in Food Biotechnology
Covers probiotics, postbiotics, their benefits, and applications in food biotechnology, emphasizing collaboration among stakeholders.
Vaginal Microbiota and Women's Health
Delves into the world of vaginal bacteria, focusing on Lactobacillus crispatus and its impact on women's health.
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.
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 Biotechnology: Fermented Foods and Microbial Consortia
Delves into fermented foods, umami taste, taste receptors, and microbial consortia in food biotechnology.
Conditional Expectation: Grouping Lemma
Explores conditional expectation, the grouping lemma, and the law of large numbers.
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 Biotechnology: Innovations and Applications
Explores food biotechnology, highlighting the role of enzymes and microorganisms in enhancing food products through fermentation and probiotics.
Microbes in Built Environment
Discusses exposure to beneficial microbes, bioinformed design for healthy buildings, and the impact of indoor microbial communities on human health.

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