Alternative Proteins: Fermentation and Applications

In course

Description

This lecture explores the use of fermentation in creating alternative proteins, focusing on topics such as sourdough starter cultures, sustainable protein sources, and enzymes for food production. It delves into the potential of microbial fermentation for producing a variety of plant-based and cell-based protein products, highlighting the importance of sustainable and innovative food technologies.

Official source

https://mediaspace.epfl.ch/media/0_42g2pquf

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