Food Biotechnology: Innovations and Impact on Health

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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

Ontological neighbourhood

Agricultural and food sciences

Food science: Food chemistry

Related lectures (32)

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

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In course

DEMO: veniam occaecat

Ontological neighbourhood

Agricultural and food sciences

Food science: Food chemistry

Related lectures (32)

Fermented Foods: Microbial Transformations and Health Benefits

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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 Fermentation Technology

Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.

Probiotics and Postbiotics in Food Biotechnology

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

Food Biotechnology: Fermented Foods and Microbial Consortia

Delves into fermented foods, umami taste, taste receptors, and microbial consortia in food biotechnology.