Food Biotechnology: Innovations and Applications

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Related lectures (31)

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Inclusion of Fermented Foods in Food Guides

Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.

Respiration and fermentation

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

Methanogenesis and Methylotrophy: Pathways and Mechanisms

Discusses methanogenesis pathways, energy generation, and the role of methylotrophy in carbon cycling.

Microbiomes in Food Production and Nutrition

Explores microbiomes' impact on food production, quality, and human health, highlighting innovative solutions and future trends.

Probiotics and Postbiotics in Food Biotechnology

Covers probiotics, postbiotics, their benefits, and applications in food biotechnology, emphasizing collaboration among stakeholders.

Food Biotechnology: Enzymes and Protein Sources

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

Microbial Fermentation

Explores microbial fermentation, focusing on diverse pathways and product production from pyruvate.

Bacteria: Structure, Function, and Medical Applications

Covers the structure and function of bacteria, their roles in health, and medical applications like fecal transplants.

Glycolysis: Energy Production from Glucose Molecule

Explores glycolysis, the process of extracting energy from glucose, and its role in producing ATP and pyruvate.

Replication in Bacteria: E coli

Explores bacterial replication, emphasizing the importance of understanding PCR and the prevalence of microorganisms in our environment.