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Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Covers the body's ability to maintain stable internal conditions despite external changes, focusing on mechanisms regulating temperature, water balance, and metabolism.
Explores the significance of intellectual property in fostering innovation and protecting creations of the mind, covering patents, trademarks, copyrights, legal frameworks, and enforcement mechanisms.
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
