Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Explores probiotic technology, postbiotics, and microbial health, emphasizing the importance of maintaining a healthy microbiome and the impact of postbiotics on immune modulation.
Delves into the principles of food fermentation inspired by nature, exploring the historical background, benefits of probiotic-fermented foods, and safety aspects.
Explores the mechanobiology of cell growth, focusing on essential components, force curve-based sample characterization, and the impact of turgor pressure on growth.
Delves into the innovations in food biotechnology, including synbiotics supplements and probiotics in locally produced yoghurt, highlighting their economic and health benefits.
