Lectures related to Food browning

Food Irradiation & Radioisotope Batteries

Explores food irradiation and radioisotope batteries, discussing their applications, advantages, and regulatory aspects in industrial settings.

Inclusion of Fermented Foods in Food Guides

Discusses the inclusion of fermented foods in global food guides, exploring their benefits and risks, enzyme kinetics, and the history of food enzymes.

Food Biotechnology: Enzymes and Protein Sources

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

Energy Transfer and Cellular Work

Explores energy transfer in biological systems, cellular work, vesicular traffic, and cellular respiration.

The Chemistry of Aubergines: Structure and Properties

Covers the chemistry of aubergines, focusing on their organic compounds and structural properties.

Radiation Biology: Basics and Applications

Covers the basics of radiation detection, energy deposition, and applications in various fields.