Delves into the innovations in food biotechnology, including synbiotics supplements and probiotics in locally produced yoghurt, highlighting their economic and health benefits.
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Explores methods of microbial control, including heat, radiation, filtration, pasteurization, and antibiotics, as well as the challenges of antimicrobial resistance.
