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Explores the future of sustainable proteins, including plant-based, cultivated, and fermentation methods, highlighting gene editing and CRISPR-Cas9 technologies.
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Delves into the principles of food fermentation inspired by nature, exploring the historical background, benefits of probiotic-fermented foods, and safety aspects.
Delves into sustainable manufacturing innovations and impact through research, teaching, and innovation in circular economy and smart production systems.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
