Delves into the innovations in food biotechnology, including synbiotics supplements and probiotics in locally produced yoghurt, highlighting their economic and health benefits.
Explores the development and challenges of antibody-based therapeutics, including chimeric and humanized antibodies, alternative scaffolds, and in vitro selection.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Explores mutations, genetic diversity, and horizontal gene transfer, emphasizing the impact of errors during replication and exposure to mutagens.
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