Microbial Fermentation: Ethanol and Methane Production
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Delves into metabolic pathways, energy-rich compounds, and fermentation processes, emphasizing the importance of biofuels as an alternative to fossil fuels.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Explores the basic concepts and translational opportunities in immunometabolism, emphasizing the intricate interactions between immune cells and different cell types.
Explores methanogenesis, acetogenesis, and methane oxidation processes, enzymes, and energy generation mechanisms in anaerobic digesters and methanogenic species.
Delves into the principles of food fermentation inspired by nature, exploring the historical background, benefits of probiotic-fermented foods, and safety aspects.
