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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.
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Explores viscosity in Newtonian fluids, discussing shear stress, shear strain rate, and compressibility, with examples of shear thickening and shear thinning behaviors.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
