Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Delves into the current state and future uncertainties of Arctic fisheries, including trends in fish biomass and the potential impact of boreal fish expansion.
Delves into the historical link between food production and urban development, analyzing the evolution of city planning through the lens of agriculture.
Delves into the innovations in food biotechnology, including synbiotics supplements and probiotics in locally produced yoghurt, highlighting their economic and health benefits.
Delves into the architectural articulation of food production, focusing on collective granaries and the postcolonial impact of cement production in Africa.
