Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Explores the Solagro project and the challenges of ecological transition in Grand Genève, emphasizing the importance of defining collective goals and sustainable agriculture.
Explores material lifecycle, properties, sustainability, and design, emphasizing the importance of auditing products for sustainability and discussing the evaluation of consumer products like LEGO.
By Meenakshi Khosla explores data-driven modeling in large-scale naturalistic neuroscience, focusing on brain activity representation and computational models.
Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.
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.
