Food Biotechnology: Microorganisms, Preservation, and Safety

This lecture covers various topics related to food biotechnology, including the use of microorganisms in food production, techniques for strain optimization, and the challenges of keeping probiotics viable. It also delves into food safety issues, such as bacterial conjugation, gene shuffling, and the importance of maintaining probiotic survivability. The instructor discusses the history of foodborne diseases, common pathogens, and methods for preventing food contamination. Additionally, the lecture explores the role of phages in preventing food spoilage and treating infections, as well as the significance of aflatoxin contamination and the use of proteases in food processing.