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Lecture
Food Biotechnology: Enzymes and Protein Sources
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Enzymes: Basic Concepts and Kinetics
Delves into enzymes' basic concepts, kinetics, and catalytic strategies for reaction acceleration.
The Digestive System: Function and Microbiome
Explores the digestive system's function, microbiome role, and technical challenges in optimization and adaptation.
Microbiomes in Food Production and Nutrition
Explores microbiomes' impact on food production, quality, and human health, highlighting innovative solutions and future trends.
Enzymes: Catalytic Strategies
Explores enzyme catalytic strategies, including proteases and carbonic anhydrase, inhibition mechanisms, and specificity of serine proteases.
Probiotic Technology: Postbiotics and Microbial Health
Explores probiotic technology, postbiotics, and microbial health, emphasizing the importance of maintaining a healthy microbiome and the impact of postbiotics on immune modulation.
Digestive System Physiology: Structure and Function
Explores the anatomy and function of the digestive system, emphasizing stomach glands, liver structure, and nutrient digestion.
Food physics: equations and applications
Explores the physics of food, focusing on equations and applications in food processing.
Physiology II: Systems Physiology Q&A Session
Covers systems physiology, including digestion, respiration, metabolism, and urinary functions.
Bacteria: Structure, Function, and Medical Applications
Covers the structure and function of bacteria, their roles in health, and medical applications like fecal transplants.
Chemical Biology Fundamentals
Covers the basics of Chemical Biology, focusing on enzyme inhibitors, metabolic regulation, and the interdisciplinary nature of the field.
