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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.
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Delves into the characteristics and health benefits of Akkermansia muciniphila, a bacterium found in the gut, and discusses future health solutions based on its unique properties.
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.
