Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
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 innovations in food biotechnology, including synbiotics supplements and probiotics in locally produced yoghurt, highlighting their economic and health benefits.
Delves into the characteristics and health benefits of Akkermansia muciniphila, a bacterium found in the gut, and discusses future health solutions based on its unique properties.
Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
