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Explores the journey of Lowimpact Food founders from idea to sustainable business, focusing on reusing food byproducts and transforming mealworms into protein powder.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Explores the future of sustainable proteins, including plant-based, cultivated, and fermentation methods, highlighting gene editing and CRISPR-Cas9 technologies.