Concept
Yeast
Related lectures (33)
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: Fermented Foods and Microbial Consortia
Delves into fermented foods, umami taste, taste receptors, and microbial consortia in food biotechnology.
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.
Metabolic Diversity: Fermentation and Energy Production
Explores metabolic diversity in microorganisms, emphasizing fermentation pathways and energy production.
Food Biotechnology: Innovations and Applications
Explores food biotechnology, highlighting the role of enzymes and microorganisms in enhancing food products through fermentation and probiotics.
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.
Probiotics and Postbiotics in Food Biotechnology
Covers probiotics, postbiotics, their benefits, and applications in food biotechnology, emphasizing collaboration among stakeholders.
Food Fermentation: Nature-Inspired Processing
Delves into the principles of food fermentation inspired by nature, exploring the historical background, benefits of probiotic-fermented foods, and safety aspects.
Akkermansia Muciniphila: Health Solutions
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.
Neuronal Activity Probing: Optogenetics & Calcium Tools
Explores light- and calcium-gated tools for probing neuronal activity, focusing on optogenetics and fusion protein engineering.