Lectures related to Lactose intolerance

Food Biotechnology: Enzymes and Protein Sources

Covers the use of enzymes in food processing, protein sources, and their environmental impact.

Covers Akka Typed Persistence, focusing on how persistent actors note changes and apply them as state changes.

Food Fermentation: Nature-Inspired Processing

Delves into the principles of food fermentation inspired by nature, exploring the historical background, benefits of probiotic-fermented foods, and safety aspects.

Hypersensitivity Type I: Clinical Overview

Explores clinical manifestations and risk factors of hypersensitivity type I, including severe forms and allergy prevalence.