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 science of food fermentation, covering lactose metabolism, soy food fermentation, human milk production, kimchi making, and bacteria isolation.
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
