Food Biotechnology: Introduction and Applications

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Page 3 of 4

Explores the future of sustainable proteins, including plant-based, cultivated, and fermentation methods, highlighting gene editing and CRISPR-Cas9 technologies.

Aliphatic Polyesters: Sustainable Design and Processing

Covers sustainable design and processing of aliphatic polyesters, including function-driven design and chemical recycling.

Respiration and fermentation

Explores respiration, fermentation, and energy generation processes in microorganisms, highlighting the diversity of fermentation pathways.

ATP Synthesis: Glycolysis and Krebs Cycle

Explores ATP synthesis through glycolysis, fermentation, oxidation pathways, and oxidative phosphorylation in mitochondria.

Food Biotechnology: Enzymes and Protein Sources

Covers the use of enzymes in food processing, protein sources, and their environmental impact.

Bioethanol: Production, Properties, and Applications

Covers the production, properties, and applications of bioethanol as a renewable fuel source.

Biomass Conversion: Biomethanation and Fermentation

Explores biomass conversion into biogas, biofuels, and ethanol through biomethanation and fermentation processes.

Market Research & Plant-Based Meat Revolution

Explores market research insights and the innovative journey of a plant-based meat company.

Glycolysis and Krebs Cycle

Explains glycolysis, fermentation, Krebs cycle, ATP production, and electron transport chain in mitochondria.

Food Biotechnology: Microorganisms, Preservation, and Safety

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