Lectures related to Mold | EPFL Graph Search

Food Biotechnology: Fermented Foods and Microbial Consortia

Delves into fermented foods, umami taste, taste receptors, and microbial consortia in food biotechnology.

Sustainable Adhesives: Innovations and Applications

Explores the history, advantages, and classification of adhesives, including sustainable options like natural adhesives and bioadhesives.

Food Fermentation Technology

Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.

Solidification Modes and Microstructures

Explores solidification modes in the pasty area, dendrite formation, and microsegregation effects.