CRISPR Technology in Food Biotechnology

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Related lectures (32)

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Microbiomes in Food Production and Nutrition

Explores microbiomes' impact on food production, quality, and human health, highlighting innovative solutions and future trends.

Alternative Proteins: Fermentation and Applications

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

Programmable RNA-Targeting & Genome Editing

Explores programmable RNA-targeting tools, CRISPR history, base editing, and CoVID-19 detection strategies.

Akkermansia Muciniphila: Health Solutions

Delves into the characteristics and health benefits of Akkermansia muciniphila, a bacterium found in the gut, and discusses future health solutions based on its unique properties.

Genomic Medicine: Ethics and Applications

Explores genomic medicine, covering genetic determinism, personalized medicine, genetic anomalies, and ethical considerations.

Immune Cell Engineering: Targeting Checkpoint Inhibitors

Explores immune cell engineering for cancer therapy, emphasizing checkpoint inhibitor targeting through innovative delivery methods.

Bacteria: Structure, Function, and Medical Applications

Covers the structure and function of bacteria, their roles in health, and medical applications like fecal transplants.

Food Production and Security

Explores food production, security, historical agriculture, productivity, and modern challenges in agriculture.

Food Biotechnology: Microorganisms, Preservation, and Safety

Explores food biotechnology, microorganism use, probiotic viability, safety challenges, and prevention methods.

Domesticated Foodscapes: Cultivate

Delves into the architectural articulation of food production, focusing on collective granaries and the postcolonial impact of cement production in Africa.