Bioethanol: Production and Conversion

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Food Biotechnology: Fermented Foods and Microbial Consortia

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Glycolysis: Energy Production from Glucose Molecule

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Alternative Proteins: Fermentation and Applications

Delves into the use of fermentation for alternative protein production, emphasizing sustainable and innovative food technologies.

Glycolysis: Fermentation and ATP Synthesis

Explores glycolysis, ATP synthesis, fermentation pathways, and the role of coenzymes in enzyme catalysis.

Inclusion of Fermented Foods in Food Guides

Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.

Food Biotechnology: Innovations and Applications

Explores food biotechnology, highlighting the role of enzymes and microorganisms in enhancing food products through fermentation and probiotics.

Biomass Conversion: TVN

Discusses the potential of biomass as a renewable energy source and its various uses.

Probiotics and Postbiotics in Food Biotechnology

Covers probiotics, postbiotics, their benefits, and applications in food biotechnology, emphasizing collaboration among stakeholders.

Glucose Metabolism: Pathways and Applications

Explores glucose utilization pathways, fermentation, NAD+ recycling, NADPH functions, glycogen metabolism, blood glucose regulation, and gluconeogenesis.

ATP Synthesis: Glycolysis and Krebs Cycle

Explores ATP synthesis through glycolysis, fermentation, oxidation pathways, and oxidative phosphorylation in mitochondria.