Food Biotechnology: Introduction and Applications

This lecture covers the basics of food biotechnology, including topics such as fermentation, enzyme technology, and industrial processes. The instructor, Wilbert Sybesma, introduces students to various aspects of food biotech, from plant-based protein sources to probiotics and safety aspects. The lecture also delves into innovative food production methods and the link between food biotechnology and material science. Students are encouraged to explore emerging technologies like cultured meat and hydroponics, while also considering the sustainability and shelf life of food products.