Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Explores methods of microbial control, including heat, radiation, filtration, pasteurization, and antibiotics, as well as the challenges of antimicrobial resistance.
Delves into the innovations in food biotechnology, including synbiotics supplements and probiotics in locally produced yoghurt, highlighting their economic and health benefits.
