Delves into the science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Introduces energy systems engineering, emphasizing decision-making in process and energy systems design, industry's role in energy consumption, and climate change mitigation.
Delves into the innovations in food biotechnology, including synbiotics supplements and probiotics in locally produced yoghurt, highlighting their economic and health benefits.
