Lecture
This lecture introduces the field of food biotechnology, focusing on the use of enzymes and microorganisms in food products. The instructor, an expert in the field, discusses the applications of fermentation in preserving and enhancing food, as well as the production of probiotics and nutraceuticals. Topics include the fermentation of various food types, enzymatic processes, emerging technologies like cultured meat, and regulatory aspects of fermented foods and probiotics. The lecture also covers the importance of microbial cultures in creating 'microbial mothers' and the isolation of pure strains for industrial use.