Delves into the architectural articulation of food production, focusing on collective granaries and the postcolonial impact of cement production in Africa.
Explores the journey of Lowimpact Food founders from idea to sustainable business, focusing on reusing food byproducts and transforming mealworms into protein powder.
Delves into the principles of food fermentation inspired by nature, exploring the historical background, benefits of probiotic-fermented foods, and safety aspects.
Explores using robotics to achieve sustainable agri-food systems through multidisciplinary student teams and a long-term vision of empowering students.
