Lecture

Food Fermentation Technology

In course

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Description

This lecture covers the science behind food fermentation, including the metabolism of lactose, the fermentation of soy foods, and the production of human milk using mammary epithelial cells. It also explores the process of making kimchi and the isolation of bacteria during fermentation.

Official source

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

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Ontological neighbourhood

Biology

Cell biology: Metabolism, Microorganisms

Physiology: Nutrition

Conservation biology: Plant breeding

Chemistry

Organic chemistry: Organic compound

Biochemistry: Carbohydrates

Agricultural and food sciences

Food science: Food chemistry

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