Related lectures (11)
Food Biotechnology: Fermented Foods and Microbial Consortia
Delves into fermented foods, umami taste, taste receptors, and microbial consortia in food biotechnology.
Food Fermentation Technology
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Probiotics and Postbiotics in Food Biotechnology
Covers probiotics, postbiotics, their benefits, and applications in food biotechnology, emphasizing collaboration among stakeholders.
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.

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