Delves into the principles of food fermentation inspired by nature, exploring the historical background, benefits of probiotic-fermented foods, and safety aspects.
Explores material lifecycle, properties, sustainability, and design, emphasizing the importance of auditing products for sustainability and discussing the evaluation of consumer products like LEGO.
Explores the microbial transformations and health benefits of fermented foods, emphasizing their potential as delivery vehicles for probiotics to underserved communities.
Explores the impact of nutrition on mental health, emphasizing personalized nutritional interventions and the challenges faced in traditional treatments.
Explores the journey of Lowimpact Food founders from idea to sustainable business, focusing on reusing food byproducts and transforming mealworms into protein powder.
Explores the future of sustainable proteins, including plant-based, cultivated, and fermentation methods, highlighting gene editing and CRISPR-Cas9 technologies.
