Food Biotechnology: Innovations and Impact on Health

In course

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Description

This lecture explores the advancements in food biotechnology, focusing on the use of synbiotics supplements, probiotics in locally produced yoghurt, and the economic and health benefits. It also discusses the challenges in the food industry, such as foodborne illnesses and the importance of good manufacturing practices.

Official source

https://mediaspace.epfl.ch/media/0_9qwibkun

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Ontological neighbourhood

Health sciences

Infectious diseases: Pathogenic bacteria

Gastroenterology: Gastrointestinal disease

Psychiatry: Topics in psychiatry

Biology

Cell biology: Metabolism, Microorganisms

Physiology: Nutrition

Computer engineering

Computer networks: Search engines

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