Food biotechnology
ENG-436
Files for Exam 2025
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Files and subfolders
- A1-Tamang_et_al-2020-Fermented foods in a global age East meets West.pdf
- A2-Sybesma-Blank-Lee-2017-TIBTECH-Sustainable Food Processing Inspired by Nature.pdf
- A3-Sybesma-Blank-Lee-2017-TIBTECH-Sustainable Food Processing Inspired by Nature-SupMat.pdf
- A4-Blancke et al-2017-TIBTECH-GMO communication.pdf
- A5-Jankovic et al. AEM 2010-Application of probiotics in food products—challenges and new approaches.pdf
- A6-Gutiérrez-Ríos et al. 2022-Yeasts as Producers of Flavor Precursors during Cocoa Bean Fermentation and Their Relevance as Starter Cultures.pdf
- F1-tolerase_g_leaflet.pdf
- F2-tolerase_l_leaflet.pdf
- F3-Nurica_leaflet.pdf
- F4-Novozymes_Saphera_Fiber_White_Paper___high_fiber_for_milk_and_yogurt.pdf
- F5-BB536_gut_modulation_whitepaper copy.pdf
- F6-BioticsDefinitionsInfographic-ISAPP 2021.pdf
- F7-Live and Heat-killed bacteria-1page.pdf
- P2-Food Enzyme Technology EPFL 2025-e.pdf
- P3-Probiotic Technology EPFL 2025-e.pdf
- P4-ENG-436-EPFL-Strain improvement-2025 short-e.pdf
- P5-EPFL ENG 436 - CRISPR-2025.pdf
- P6-Eng 436 Alternative Proteins 2025-e.pdf
- P1A Food Fermentation Technology EPFL 2025-e.pdf
- P1B Food Fermentation Technology EPFL 2025-e.pdf
- P1C Food Fermentation Technology EPFL 2025-e.pdf