Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Explores the future of sustainable proteins, including plant-based, cultivated, and fermentation methods, highlighting gene editing and CRISPR-Cas9 technologies.
Explores the Solagro project and the challenges of ecological transition in Grand Genève, emphasizing the importance of defining collective goals and sustainable agriculture.
Delves into the principles of food fermentation inspired by nature, exploring the historical background, benefits of probiotic-fermented foods, and safety aspects.
Delves into the historical link between food production and urban development, analyzing the evolution of city planning through the lens of agriculture.
