Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Explores the Solagro project and the challenges of ecological transition in Grand Genève, emphasizing the importance of defining collective goals and sustainable agriculture.
Explores energy efficiency in industry, covering final energy consumption, industrial sectors, technology efficiency, heat demand, re-use, and primary energy sources.
Delves into the innovations in food biotechnology, including synbiotics supplements and probiotics in locally produced yoghurt, highlighting their economic and health benefits.
